Chocolate chip bread


(for 8/10 small bread)
500 g spelled flour
300 g Bio Spelled Drink, add some for brushing
50 g whole brown sugar
8 g dry beer yeast
8 g salt
120 g of dark chocolate

Made with:


Lightly Heat the Bio Spelled Drink in a saucepan to lukewarm, use some to dissolve the yeast in a glass, together with a teaspoon of sugar to allow the yeast activation until the surface has some foam. In a bowl, mix flour and sugar, pour the yeast mixture and the remaining Bio Spelt Drink, kneading with your hands. Finally add the salt and chocolate chips. Place in a bowl, cover with a lightly damp cleaned cloth and a blanket and let it rise for 2 or 3 hours in a warm place protected from air streams. When ready, shape the dough in small round rolls and place them in a baking tin with greaseproof paper, cover them and let them rise for another hour. Brush the rolls with some Bio Spelt Drink and bake at 180 degrees for about 20 minutes.