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Twisted Gluten & Dairy-free Chocolate Bread

Author Vicki Montague

Ingredients

  • 420 g Doves Farm gluten-free bread flour I used brown because that was what I had, but white would have been better for the colour contrast!
  • 1/4 tsp cream of tartar
  • 1 tsp instant yeast
  • 50 g granulated sugar
  • Grind of salt
  • 5 1/2 fl oz warm dairy-free milk I used unsweetened almond milk
  • 3 medium eggs at room temperature, 2 beaten for the bread, one for an egg-wash
  • 56 g melted extra-virgin coconut oil
  • 3 tbsp warmed Anthony Worral Thompson's gluten-free chocolate hazelnut spread
  • Couple of tablespoonfuls of tapioca flour for rolling out

Method

  1. Combine the dry ingredients in a large bowl and mix well. If you have a stand mixer, do this in the mixer bowl. I don't so I just did this in a mixing bowl.
  2. Add the wet ingredients, minus the chocolate spread and extra egg that you will need at the end to brush the bread with before baking.
  3. If using a stand mixer, use the dough hook attachment and set on a low speed until combined when you need to increase the speed to medium and leave to knead for 5 minutes. If you don't have a stand mixer, use a handheld mixer with the dough attachments (or whisk attachments if you don't have them!) and knead for 5 minutes.
  4. Transfer the dough to a large lightly oiled bowl and cover with oiled clingfilm. Place in a warm place until the dough has doubled in size (or grown a bit at least!). Mine took an hour and a half. Nicole suggests an hour in her 'quick' version.
  5. Remove the dough from its warm place and put it in the fridge. Leave it to cool for about 30 minutes. This makes it easier to work with according to Nicole.
  6. Meanwhile, cut a piece of baking paper approx. 15 inches by 20 inches and flour it well.
  7. Once the 30 minutes is up, place the dough onto the floured baking paper (I used tapioca flour) and gently knead it until it comes together into a smooth dough...you shouldn't need to do too much and don't over do the kneading! Follow Nicole's instructions if in doubt!
  8. Add a little more tapioca flour to the dough, a rolling pin and the baking paper, then gently roll the dough out to a rectangle approx. 1/4 inch thick, 12 inches wide, 15 inches high. Frequently move the dough as you go so that it doesn't get stuck, finishing up in the middle of the baking paper.
  9. Spread the warmed chocolate spread onto the surface of the dough, leaving an edge of approx. 3/4 inch all the way around.
  10. Using the baking paper to help, gently roll up the dough on the longest side, much like making a swiss roll, as tightly as you can. End with the seam at the bottom.
  11. With a sharp knife, or pizza cutter, and starting 1 inch from the top, cut a slit in the middle of the dough through the centre of the cylinder. You will end up with two sections of dough that you then need to 'wrap' around one another, starting at the intact end, with the cut sides facing upwards. This is where Nicole's pictures are very helpful!
  12. Pinch the open ends together and tuck them slightly under the bread. Transfer on the baking paper to a baking tray and gently push the ends of the bread towards one another to make a more compact loaf.
  13. Place oiled clingfilm over the dough and put it in a warm place for approx. 20 minutes or until the dough starts to expand.
  14. Whilst rising, pre-heat your oven to 190 degrees.
  15. Once ready, remove the clingfilm from the dough and brush the loaf with beaten egg. Place in the pre-heated oven for 5 minutes, then reduce the temperature to 180 degrees and leave to cook for a further 15-20 minutes until brown on top.