Chocolate Soda Bread (delicious, easy, and no-knead)

Do you want to make a bread just by mixing a few ingredients? Without kneading or knowledge in bakery masses! This is the perfect quick bread recipe, in the form of chocolate bread today, but that you can adapt to your tastes and make it with olives, onion, spices... What will you make it from?

Ibán Yarza's soda bread recipe

One of Ibán Yarza's easiest and fastest bread recipes is the soda bread recipe. It is a perfect choice! It is a bread that does not require kneading or waiting and that you can enjoy as is (and it really tastes very tasty!) or you can use it as a base recipe to prepare a large number of delicious recipes: chocolate soda bread , with onion, with olives, with oregano, Provençal, with zucchini, with cheese... The soda bread recipe opens up a world of possibilities!

The soda bread recipe makes use of chemical yeast , not baker's yeast, which brings gas to the mixture (it doesn't leaven it like dry yeast does). That's why it's so quick to make: you just have to mix the indicated ingredients, all at once in a bowl, mix (not knead) and bake. As you hear it!

Thus, the recipe that follows is Ibán Yarza's original, and the only ingredient that I add is chocolate. Go ahead and try this bread with other ingredients. It's a perfect bite!

Ingredients

• 245 gr of whole wheat flour
• 105 gr white flour
• 15 gr of chemical yeast (about 3 level tbsp)
• 290ml water
• 35 g honey
• 7 grams of salt
• 140 gr of pastry chocolate*

*I have applied about 140 gr of dark chocolate to melt, but you can put more or less according to your preferences. Similarly, you can use dark chocolate, milk chocolate, white chocolate, or a mixture of them. Dare to try the chocolate that you like the most and you will see how delicious it turns out!

Bread knife with Pallarès mother-of-pearl handle and Olive wood Bérard Table

Preparation

1. Preheat the oven to 200ºC
2. Using a knife and a cutting board, roughly chop the chocolate and set aside.
3. In a bowl, add all the ingredients except the reserved chocolate. With a large spatula, mix all the ingredients until integrated (you can also do it with your hands, you just have to mix, not knead).
4. Once the mixture is done, you should obtain a dense but not compact dough. Add the chopped chocolate and mix until it is evenly distributed throughout the dough.
5. Prepare a perforated tray* (I use the Le Creuset pizza tray in this case, but you can use another, or even an iron grill). Spread flour on the surface and pour the dough. You will see that it is quite collected.
6. Sprinkle wheat flour on top of the bread and bake, at height 3/4 of the oven at 220ºC the first 20 minutes (heat up and down), and then soften at 190ºC the remaining 20 minutes. if you see that it starts to brown on top, place an aluminum foil on top to prevent it from browning too much.

Grades

• *In the original recipe, it is proposed to make the bread in a tall rectangular mold, acquiring the shape of sliced ​​bread or plum cake. You can also do it there, everything is valid! The delicious result in flavor will be the same.
• I often substitute part of the whole wheat flour for rye flour (about 100 gr). I like its more rustic flavor and the crust is somewhat tougher.
• This bread is very much enjoyed eating it shortly after taking it out of the oven, still hot and with melted chocolate. The next day it is still tasty, but nothing like enjoying it the same day.

Le Creuset pizza tray

WMF stainless steel bowl , Bérard wooden spoon , Revol textile salt jar