Chocolate Bread with Quick Raspberry Jam

I’m gonna ask you to do something. Then, I’m gonna give you a recipe for Chocolate Bread.

Deal, yes?

We’ll keep it super simple because, you know. Simple is fabulous.

Le Creuset contacted me a few weeks ago and asked if I’d create a photo which showed a few of their beautiful pans working together in the kitchen. Particularly, how the beautiful new Marseille blue and Le Creuset Stainless Steel pans look stunningly perfect side-by-side. This sounded like a good deal to me because, well, it’s Le Creuset and I love their freaking faces off.

So…(this is your job)….would you do me a fava? CLICK HERE to go here and “LIKE” the photo?

That’s it. I’m a simple gal.

But not so simple that I can’t enjoy me a bit of this decadent (Vegan!) Chocolate Yeast Bread.

Prepare thyself. This recipe rocks.

(And thanks for locking in your ‘like.’ You know you rock, too. Amen.)


Vegan Chocolate Yeast Bread


For the Chocolate Bread:
1 1/4 cup very hot water
1 tablespoon instant yeast
1/2 cup agave nectar
1/2 cup cocoa powder
3-4 cups flour, divided
1 1/2 teaspoons salt
4 ounces dark, vegan chocolate, melted (try Chocolove Dark Chocolate bar)
2 tablespoons coconut oil, melted

For the Quick Raspberry Jam:
1/4 cup organic sugar
1/2 teaspoon vanilla
juice of 1 lemon
2 pints raspberries


In a large bowl whisk the yeast into the hot water. Whisk in the agave and allow to stand for 5 minutes to proof. Stir in the cocoa powder and1 1/2 cups of the flour until smooth. Cover with plastic wrap, and let rest in a warm spot until more than doubled in size, about 1 to 2 hours.

When the bread dough is risen, add the salt and melted chocolate. Add just enough additional flour to make the dough pliable and not sticky, but don't add so much flour that the dough loses it's softness. A little bit sticky (but not sticking to your fingers) is fine. Knead for 8 to 10 minutes, until the dough is soft and elastic. A

Turn the dough out onto a lightly floured surface. Knead a few times, or until the dough forms a ball. Transfer the dough to a lightly oiled bowl or toss it right into a gorgeous blue Le Creuset French Dutch Oven, like the one you see above, cover with a damp towel, and let stand in a warm place until doubled in size, about another 1-1 1/2 hours.

*If not baking in a Le Creuset Dutch Oven, mold the dough into two loaves and place them on a parchment-lined baking sheet. (allow these loaves to rise once final time, until more than doubled in size, about 1 to 1 1/2 hours.)

Preheat oven to 357 degrees, about 30 minutes before baking

Using a sharp serrated knife, make 4 long, parallel slashes in two directions on the top of each loaf. Transfer immediately to the oven, and bake at for 35 to 40 minutes, or until baked through. (If baking in the Le Creuset Dutch Oven, keep the lid off of the oven while baking).

Serve topped with fresh raspberry jam.

To make the raspberry jam:
Combine sugar, vanilla, and lemon juice in the pot. Cook until mixture thickens over medium-high heat, it'll take about 5 minutes. Toss in the fresh raspberries. Stir. Serve cooled over chocolate bread slathered in Earth Balance butter.

14 Responses to “Chocolate Bread with Quick Raspberry Jam”

  1. Bailey says:

    making this first thing tomorrow!! it sound so dreamy! ahhh- so excited!

  2. Katrina says:

    Yum! So creative!

  3. Rana says:

    I have a Green&Black’s organic 70% in my kitchen right now and am putting it to good use in your bread. Sadly not vegan but hopefully still yummy! Snack for today! THanks!

  4. Sarah says:

    This looks and sounds delicious! I was just pondering what to bake today – I think I’ve found my winner!
    Rana – Green & Blacks 70% chocolate is vegan :) Don’t be confused by the “May contain traces of milk” or whatever label they are using now. That’s just to cover them for milk allergies sufferers. The recipe they use is vegan. It can be confusing but it’s just a cross-contamination issue.

  5. Jen says:

    “liked” and will be making this amazing chocolate bread…two of my favorite things…chocolate and bread.

  6. Skye says:

    I “Liked” your gorgeous photo- but wouldn’t it be even better as a “Love” button? I think chocolate bread deserves a “Love”! This looks amazing- and I love raspberries with chocolate. Mmmm. You are so creative.

    Is that peanut butter? Did you try that on the bread too? I finally bought and tried some sunflower butter (I’m allergic to nuts) and had my first “PB&J” – very exciting! :)

  7. Rana says:

    Skye, sunbutter is easy to make, too. Here’s a shameless link to my blog for a sunbutter recipe. (If I’m overstepping my boundaries here, Brooke, feel free to put me back in my place!)

  8. anna says:

    thank you for not putting a load of sugar in that jam! i swear i see recipes that have as much sugar as fruit. i like to actually TASTE the fruit you know? mmm anyway it all looks delicious!

  9. Melissa says:

    357 degrees? That’s unusual and oddly specific. Did you mean 375? Looking forward to making this!

  10. this bread looks fab! will make stat — but i have the same question as Melissa. did you mean 375 degrees instead of 357???

  11. Janet in Greece says:

    After having read this expose on the real contents of Agave, could I use real, organic Greek honey in this recipe? I love making bread but I’ve never seen a recipe for a dark chocolate bread like this before. It looks amazing! I think I will try using honey. How do you think the honey will react with the yeast? Greetings from Greece.

  12. M says:

    How hot is “very hot”? I am worried about killing the yeast…

  13. Chrissy says:

    Just discovered your awesome blog. Totally making this tonight. CANNOT WAIT!

  14. Can’t find the recipe and I would LOVE to make this bread! ;-)

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