Rustic Chocolate & Vanilla Bread

As the familiar sweet aroma fills the house, no one will be able to resist a slice of this dense, chocolate bread. Breakfast time? Serve the bread at room temperature or toasted, with butter or, for a special treat, with your favorite jam.

Tweested chocolate bread

Delicious Autumn!

My very soul is wedded to it,

And if I was a bird,

Seeking the successive autumns.

George Eliot

Rustic Chocolate & Vanilla Bread

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 2 loaves

you will need two 9-by-5-Inch Loaf Pans


  • 3/4 cup warm milk, (105° to 115°F)
  • 1 package active dry yeast
  • 3/4 cup sugar, plus a pinch of sugar for yeast mixture
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 3 cups all-purpose flour, plus more for work surface
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus more for loaf pans
  • For the chocolate filling:
  • 3 oz. semisweet chocolate, finely chopped
  • 3 Tbsp. vanilla sugar
  • 4 Tbsp. unsalted butter, room temperature
  • 1 egg plus 1 Tbsp. milk or cream for egg wash



In a bowl, sprinkle the yeast and a pinch of the granulated sugar over of the warm milk and stir to dissolve. Let stand until foamy, about 10 minutes.


To make the dough with a stand mixer, in the 5-quart bowl of a mixer, mix together the eggs, egg yolk and sugar. Add the yeast mixture, and whisk to combine. Add the flour. Place the bowl on the mixer, attach the dough hook and knead on low speed. Add the butter and beat until flour mixture and butter are completely incorporated. Continue kneading the dough on low speed for about 10 minutes. Do not be tempted to add more flour. The dough should be smooth, soft, and slightly sticky when squeezed is formed. Remove the dough from the bowl.


Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Transfer it to a lightly buttered bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.


In a medium bowl mix together the chocolate, vanilla sugar and soft butter. Generously butter two loaf pans and line them with parchment paper. Beat the egg with a milk or a cream and set egg wash aside.


Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Twist the log and place in a prepared pan. Repeat with remaining dough and remaining filling. Cover loosely with plastic wrap and let the bread rise at room temperature for about one hour.


Position a rack in the lower third of an oven and preheat to 350°F. Brush the top of each loaf with egg wash and sprinkle with extra chocolate. Bake loaves, rotating halfway through, until dark brown, about 45 minutes.


Transfer to a wire rack and let cool completely.

Tweested chocolate bread
Tweested chocolate bread

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  • Reply
    Angie Schneider
    October 22, 2014 at 3:35 am

    This looks marvelous! Great with a cup of tea or some milk for the breakfast!

  • Reply
    Rosa's Yummy Yums
    October 22, 2014 at 6:52 am

    Beautiful cakes. They look extremely delicious and tempting.

    I love autumn colors!



  • Reply
    October 22, 2014 at 3:56 pm

    This is a very nice recipe! Something to sweeten long evenings or cool mornings during the Fall… As always, great pictures, Yelena.

    Greetings! – Dominique

  • Reply
    October 22, 2014 at 5:29 pm

    This bread looks wonderful and so perfect for the season. It would make beautiful gifts. I am sure it is delicious. Catherine

  • Reply
    October 22, 2014 at 6:15 pm

    I am with George Eliot on this one Yelena. I adore autumn and spring is a close second. The more extreme seasons of winter and summer are not my favourites but a slow cooling down and an equal increase in delicious hot food additions to the menu is a wonderful way to start the countdown to Christmas. Pity our Christmas is in the middle of hot summer and no-one wants to eat anything hot eh? ;). I LOVE this bread. I am drooling thinking about making it. Brunhilda is down to her last few logs of wood and we are not chopping any more to feed her. Its time to let her go out for the summer but I am loath to let her go out. She has been my constant companion since April and she gives us hot water, free cooking and an early morning friend who crackles into life as soon as I open her door. I will miss her and the possibilities to cook bread etc. I am going to have to try making this gorgeous bread on the bbq. We cook on the bbq all summer long. We even cooked Christmas dinner on the bbq a few years ago ;). Thank you for this most delicious and beautiful share. I am always blown away by the beauty in your photos. You really have a most excellent eye for finding the inner beauty in everything. A real photographic talent 🙂

  • Reply
    October 23, 2014 at 8:03 am

    Beautiful bread for beautiful autumn.. 🙂

  • Reply
    Te de Ternura
    October 23, 2014 at 5:59 pm

    Abrazos guapa :)))

  • Reply
    Nippon Nin
    November 18, 2014 at 10:07 pm

    I love the recipe! So neat looking!

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