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


Heat the Bio Spelt Drink on a low heat in a saucepan until it is lukewarm, using some of it to dissolve the yeast in a glass, together with a teaspoon of sugar to activate the yeast until the surface is foamy. In a bowl, mix together flour and sugar, pour in the yeast mixture and the remaining Bio Spelt Drink, kneading with your hands. Lastly, add the salt and chocolate chips. Place in a bowl, cover with a moistened clean cloth and a blanket and leave to rise for 2 to 3 hours in a warm place, away from draughts. When it is ready, shape the dough into small round rolls and arrange on a baking tray lined with greaseproof paper. Cover them and leave to rise for a further hour. Brush the rolls with some Bio Spelt Drink and bake at 180°C for about 20 minutes.