Fresh Milled Chocolate Breakfast Bread (Edit recipe)

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Start your morning with a slice of this rich, moist Fresh Milled Breakfast Chocolate Bread. Made with freshly milled soft white wheat, cocoa powder, and Instant French Roast Chicory Herbal Coffee, this tender quick bread has a deep chocolate flavor that's perfectly balanced—not overly sweet. A blend of semi-sweet and milk chocolate chips melts into every bite, while extra chips baked on top create a beautiful bakery-style finish. Whether enjoyed with a mug of chocolate tea, your favorite cup of coffee, or as an afternoon treat, this rich chocolate loaf is sure to become a new favorite.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

14

Serves: 12

Ingredients

Dry Ingredients

300 grams Fresh Milled Soft Wheat Flour, of all purpose flour
45 grams Dutch Processed Cocoa Powder
170 grams Granulated White Sugar
2 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Sea Salt

Coffee Mixture

120 grams Water
2 tsp Instant French Roast Herbal Coffee - Teeccino

Wet Ingredients

2 Eggs
6 Tbsp Olive Oil, or avocado oil or other neutral oil
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a mug or measuring cup, stir 2 teaspoons French Roast Chicory Herbal Coffee into 120 g (½ cup) water until dissolved. Set aside while you prepare the remaining ingredients. (cold water or room temperature water will work)
In a large bowl, whisk together the freshly milled flour, cocoa powder, sugar, baking powder, baking soda, salt, espresso powder (if using), and cinnamon until evenly combined.
In a separate bowl, whisk together the eggs, sour cream, chicory herbal coffee, oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined and only a few streaks of flour remain. Avoid overmixing.
Allow the batter to rest for 10 minutes. This gives the freshly milled flour time to fully hydrate, resulting in a softer, more tender loaf.
Gently fold in the semi-sweet and milk chocolate chips until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan and smooth the top.
Sprinkle the reserved chocolate chips evenly over the surface of the loaf before baking.
Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. If the loaf begins to brown too quickly, loosely tent it with aluminum foil during the final 15 minutes of baking.
Cool in the pan for 15 minutes before lifting the loaf onto a wire rack to cool completely. I recommend you allow the loaf to sit for a few hours or overnight. This yields in a brownie like texture

Notes

Freshly milled soft white wheat creates the most tender crumb for cakes and quick breads. Letting the batter rest for 10 minutes before baking helps hydrate the bran, resulting in a lighter texture. All Purpose flour can be substituted for the fresh milled flour.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	7 g
Carbohydrates:	12 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	149 mg
Fiber:	1 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated per serving.