Chocolate bread with walnuts in a bread maker

Chocolate bread with walnuts in a bread maker

Category: Yeast bread

Ingredients
Milk 2.5%	1 cup
Wheat flour	3 cups
Cocoa	0.5 cups
Salt	1 tsp
Sugar	1 tbsp. l.
Powdered milk	2 tbsp. l.
Butter	2 tbsp. l.
Vanilla sugar	1 tsp
Yeast	2 tsp
Walnuts (by beeper)	0.5 cup Cooking program: Mode Note Delicious bread, already the 3rd loaf in 2 days !! almost like a cake I didn’t use powdered milk, maybe there wasn’t but a little gluten, as for me, although the others do not notice it. Similar recipes Rye chocolate bread "Truffle" (milvok) Chocolate bread with drops (chocolate pieces) (bread maker) (Lissa) 🔗 (ang-kay) White bread with raisins and walnuts (greg_b)

hello to a young baker and an experienced embroiderer

the bread turned out wonderful, with cherry jam in general a dream - really like a cake

[Oksanchik]

Oksanchik, and Nesquik cocoa is ordinary cocoa or does it contain some other additives?

This is children's instant cocoa with sugar and vitamins from Nestlé, unfortunately I cannot announce the full composition, since I threw out the packaging

Oksanchik
I'm too used to the fact that the recipe contains the weight in grams, and the words - Cup and glass - somehow mean nothing to me, you have it written. that a cup is 230 ml, but this is for liquid, but what about flour? After all, there are grams, I already measured out somehow the flour in a cup for ml, it turned out like this))) (this was the first pancake) and you have 255, so why not add the recipe in grams? well, I don’t understand in another way))) Thank you if you add

My Panasonic has a bowl of more than 300 ml
I wrote the recipe from the LG book, so it was in cups, but there were no scales then, now I weighed it, it turned out 230 ml = 135 g of wholemeal flour.

Thanks for the recipe, very tasty)

Oksanchik, can you put ordinary cocoa instead of Nesquik?

Girls who have already baked, but in the finished bread there is a chocolate taste and is it sweet bread?

I have another question for steaming cocoa 1/2 cup.

The bread is sweet, but not sugary, not at all like a sweet biscuit. It tasted to me like a chocolate butter sandwich. Nuts come in handy there. And the smell !!!! It's something with something

Oksanchik, can you put ordinary cocoa instead of Nesquik?

I don't even know, because ordinary cocoa does not dissolve and there is no sugar in it, as in non-quic. can experiment somehow? boil cocoa in milk and add sugar?

I have another question for steaming cocoa 1/2 cup.

yes, half a cup

Friends, is there not enough liquid? After all, the recipe contains about 400 g of flour and another 0.5 cup nesquik powder? Now I have already put everything in the bakery, but I’m thinking about the milk, I don’t want to add it later when kneading.

I think that Nesquik dissolves and does not take in water like flour.
Andreevna, when you bake bread, write about the result.

Here's what happened:

The bread is tasty, but heavy and it seems that it is not baked, although the middle is not wet. Maybe you should try to bake it on a longer mode, I will definitely try, because I liked the bread. Thanks to the author for the recipe.
Yes, it is all porous, but when you hold it in your hand, it is heavy, somehow strange. I make simple wheat and bran from the same amount of flour, light. It seems that it even weighs more, it's a pity I didn't weigh it. Try to bake, very interesting, maybe you will succeed differently.

Yes, it is all porous, but when you hold it in your hand, it is heavy, somehow strange. I make simple wheat and bran from the same amount of flour, light.It seems that it even weighs more, it's a pity I didn't weigh it. Try to bake, very interesting, maybe you will succeed differently.

So the crumb seemed damp to me, although when tapped, the bread itself produced a completely characteristic "box" sound of baked bread. It's even somehow strange - it seems to have cooled it completely, and cut it with a special bread knife, but inside it is still some kind of sticky (although it looks quite loose and porous).
I'm used to the fact that well-baked bread does not leave a trace when pressed with my fingers (that is, it immediately spreads out like a sponge), but here, when squeezed, a very noticeable hole remains.
Maybe it was necessary to bake it a little more in the "Baking" mode or leave it on the heating plate later?

And I really liked it, and not raw at all. Maybe less water was needed
By the way, I made the dough in the "pizza" mode and left it to rise, because there was no possibility then to follow the bun, and soon it would hardly have risen as much as necessary, the recipe, after all, is not familiar to me. And when I came an hour later, I pressed 60 minutes. baking and ... it turned out great, the smell of nesquik was felt

and I baked according to bakery recipes ...

was offered in the section sweet bread - and I decided that it would turn out to be something like a cupcake. Why, he ran away. It turned out exactly the chocolate bread. Moreover, it did not dry for a long time and was wildly soft

Agree, somehow you can't eat chocolate bread with borscht.
And for greater sweetness, add 1-2 tablespoons of sugar, and that's what I do.

Yes, you know - I ate it with borscht. Considering that I did not put milk chocolate in the dispenser there, but super-bitter ones (my dad bought the assorted for 70 rubles - there are from 65 to 99 percent cocoa). Very self

And I was Pechkin (skis) and laid out the only thing that I changed was the mode - from fast to main, because in the fast it does not rise normally at all. I'm thinking of doing some more in French.

In fact, according to the original recipe, chocolates are not put there, namely Nesquik, which with sugar and cocoa is not such a percentage. Yes, and bread is clearly not for borscht, although I have a friend who eats condensed milk with eggs, here, I see, this is also possible

And I really liked it, and not raw at all. Maybe less water was needed
By the way, I made the dough in the "pizza" mode and left it to rise, because there was no possibility then to follow the bun, and soon it would hardly have risen as much as necessary, the recipe, after all, is not familiar to me. And when I came an hour later, I pressed 60 minutes. baking and ... it turned out great, the smell of nesquik was felt

No, the amount of water was normal. The gingerbread man turned out just like "as the doctor ordered"
But the baking time I have for this mode is 50 minutes + 20 minutes for a gradual cooling. Maybe you really needed a 60-minute oven?
And the smell of chocolate is really awesome!

I liked it very much, it tasted like a bun. True, I had to count it on a larger size, otherwise it disappears too quickly and I put more sugar (but who likes it). I tried the oven on "normal" and "fast" modes.

Can you get a recipe after recalculating for a larger size for those who have not yet learned how to recalculate?

I can’t understand something with these cups. When you write a recipe in cups, what do you mean? I have a cup on Panasonic with marks up to 300ml. and you can pour more, to what level to measure? And sifted flour in a cup or not? How good with grams, eh !!!

If the recipe indicates the recipe in cups, and it's good if the volume of the cup is indicated - I measure exactly the same amount in my cup, not 300, to the maximum, but 150 or 220, as in the recipe. Everything seems to work out for me. Unfortunately, not everyone always indicates the volume of their cups.

But I bought panifarin at VDNKh and now I put it wherever I go.
Now I'm wondering, and if in this bread there is 1 tsp. panifarin add ... Do you think I won't spoil the bread?

[Viki]

Viki, here is a recalculation of this bun for size XL (this is for 600g of flour):
yeast - 3 tsp;
wheat flour - 600g;
"Nesquik" - 110g;
salt - 2 tsp;
sugar - 3 tsp (according to the recipe it turns out less, but I like it later);
powdered milk - 3 tsp;
butter - 3 tsp;
vanilla sugar - 2 tsp;
milk - about 360ml (you need to look after the bun)
nuts we somehow are not very ... I do not put.
This proportion has been tested only a couple of times and I have not set it on the timer yet - for now I am trying to control the bun, but a small bun is catastrophically not enough for our family - if there is one, then it is not there right away ...

Lot!!! I have or 500g. or 1kg, but 500 is eaten right away, the tea is still hot, and the bread is already over !!!
I also want to say thank you for the recipe! turned out super !!!!

THERE IS!!!! It turned out XL !!!!! What a handsome man! Cooling down ...... The husband asked "are you kidding me?" and gently stroked my tummy.
Thanks again for the recipe!

Thank you, the bread is wonderful.

Oksanchik, thanks !!! : :) The bread is delicious !!!
I counted it for my "favorite size" and made it with fresh yeast (well, I love them, in Germany they work, in my opinion, faster than dry ones).
300 ml milk
15 g fresh yeast
1 tsp salt
2 table. tablespoons of sugar
2 table. tablespoons of milk powder
1 bag of vanilla sugar
2 table. oatmeal spoons
4 table. spoons of dry drink "hot chocolate"
30 grams of melted butter
450 gr flour
"Basic" mode, light crust.
The bread is very fluffy, moderately sweet and not heavy at all.

[Chocolate bread with walnuts]

Chocolate bread with walnuts

Oksanchik, thanks for the recipe!

just tried this bread.
I did it not on non-quic, but on the usual Golden Label cocoa.
I write in grams and with regular cocoa:

milk - 230 ml
wheat flour - 360 grams
Cocoa powder + milk powder = 115 ml (make the mixture in color like nesquik, I had 2 tablespoons of milk powder, but the color was much darker than nesquik because I love cocoa)
salt - 1 tsp
vanilla sugar - 1 tablespoon
simple sugar - 4 tablespoons (we put more sugar than in the original recipe, since there is already sugar in nesquik, and we put ordinary cocoa powder)
butter - 40g
yeast - 1.75 tsp
in the dispenser - walnuts - 60 g

mode - basic with raisins, light crust.

the color of the finished bread is chocolate, rather dark.
For those who like less chocolate - in the mixture "milk powder + cocoa", increase the amount of milk and decrease the amount of cocoa.

I did everything according to the recipe and with nesquik, the bread did not rise at all, resembled a brick, also with a large crack. When there was a kneading, the bun was not smooth, but some kind of torn. There is practically no porosity in the bread crumb, my friends tried it and said that it was a little "glittery", although I did not notice it. What can these features of crumb and kneading say? What kind of bun should be here? Like regular wheat bread? Should the gingerbread man stick to your fingers or not?

? Like regular wheat bread? Should the gingerbread man stick to your fingers or not?

I have it like a regular bun, a ball, not sticky.

Well, here I read and read you for 3 weeks, they gave them a gift for the new year and also decided on chocolate bread, but the ingredients were as follows: warmed milk, the same creamy margarine, instead of dry. milk 2 tablespoons of condensed milk, walnuts and hazel ... fry ... yum-yum ... let's see, write a review ... of course very high-calorie, but ... for me, for a little one, he is very huuudeny

[Rustic stove]

Made bread according to the recipe Rustic stove, everything worked out and rose, but the smell was what it was, only one thing was not very good: the bread is not very sweet. So I wanted to cut it into cakes and layer it with sweet-sweet cream. Is it possible?

I did bake some chocolate bread. Liked. But it's only better to chop the nuts larger, I grated them on a grater ..... And the employees at work said that they needed some more sugar and raisins .... I have them with a sweet tooth ..
Next time I'll add some raisins ...
When the dough was kneaded, there was something incomprehensible. It took a long time to get up, I thought that nothing would work out and went to bed upset. And after the signal of the bread machine I was surprised .... It turned out very well.And the top came out so beautiful ...
I admire this car ... I told my parents about it, now they have one, only LG!

[Rustic stove]

Made bread according to the recipe Rustic stove, everything worked out and rose, but the smell was what it was, only one thing was not very good: the bread is not very sweet. So I wanted to cut it into cakes and layer it with sweet-sweet cream. Is it possible?

it seems to me that it is doubtful. Because bread is much higher in height than cake.
If there is not enough sugar, then just follow. increase sugar times to taste.
On the contrary, I like it to be very chocolatey and savory. Adjust the recipe for yourself!

But it's only better to chop the nuts larger, I grated them on a grater ...

I'm glad that I liked the recipe, but why did they chop the nuts so? In the recipe, they go whole

Well, here's how it was apparently inattentively read. Let's learn from our mistakes ...
True, very tasty bread. Thanks for the recipe.

[Oksanchik!]

Oksanchik!

Great recipe! The first time it turned out, sorry, it was baked, 5 +! We have embroiderers like bread and crosses!

I baked it exactly according to your recipe, it turned out just fine, ate it for breakfast with cottage cheese - super! I always thought that I did not like the combination of bread with chocolate, chocolate chip cookies, chocolate cakes, sandwiches with chocolate butter ... It turns out I was wrong, I just did not come across your recipe!

For those who like to "hang in grams" to which I include myself, I will clarify the recipe:
Yeast - 2 tsp
Flour - 390 g
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vanilla sugar - 1 tsp
Powdered milk - 2 tbsp. l.
"Nesquik" - 85 g
Oil drain. - 30 g
Whole milk - 230 ml (+10 had to be added, for myself I write 240 ml in the recipe)
Walnuts - 115 ml turned out to be 50 grams of chopped (I didn't have it anymore, I think I need 60-70 g, otherwise it takes a long time to look for them in bread).

Mode Basic with raisins, size M, light crust.

Oksanchik, and this is for you a cool recipe!

And I was interested in this moment. Milk 2.5% fat + 2 tbsp. l milk powder. And why dry, probably to increase the percentage of fat content of milk? So maybe just initially pour milk fatter, for example 6%? Or are my guesses wrong, and the powdered milk in the recipe is for other purposes?

And I was interested in this moment. Milk 2.5% fat + 2 tbsp. l milk powder. And why dry, probably to increase the percentage of fat content of milk? So maybe just initially pour milk fatter, for example 6%? Or are my guesses wrong, and the powdered milk in the recipe is for other purposes?

I think that milk powder is added not to increase the fat content of the milk, but to make the milk more concentrated.

[Oksanchik!]

Oksanchik!


Flour - 390 g

"Nesquik" - 85 g

Whole milk - 230 ml (+10 had to be added, for myself I write 240 ml in the recipe)
Walnuts - 115 ml turned out to be 50 with a small gram of chopped (I didn't have it anymore, I think I need 60-70 g, otherwise it takes a long time to look for them in bread

And for some reason, it turned out on the scales:
Flour-405 grams
"Nesquik" -100 grams
Walnuts (not chopped) -65 grams

The discrepancies, albeit insignificant, but still ... The bread turned out! Many thanks to the author for introducing the recipe to the masses! Yesterday I baked it for the first time, and today I repeated it (my husband will be lucky to work tomorrow).
Only now there is one "But". For my c / n, this portion is too small (the bucket is large, and drives the dough from one mixer to another), I'm usually less than 1 kg. I don’t bake, but the trouble is that I don’t know how to count on a larger size. Can someone help, I would be very grateful ...

[all ingredients]

how to convert to a larger size.

Krosh,
let you have bread for 400 g of flour, but you need, for example, to count for 600 g of flour.
Means, all ingredients you are multiplying by 1.5 (since 600/400 = 1.5)
If you want 700 g of flour, then you multiply everything by 1.75

Thank you so much for the recipe! I have never received such pleasure from the result! I will make this bread a traditional Sunday pastry.

delicious bread! well baked, not crumble, high.
thanks for the recipe!
R.S. I had to add a little (10-20 ml of water).

And I bake bread with strawberry "Nesquik", it turns out so fragrant, and the color of the crumb is very beautiful ...

I baked this bread yesterday (this is my second bread in general). Only Nesquik was not there, and therefore I added regular cocoa. The bread turned out to be lush, baked well. But the sugar is not enough, apparently due to the fact that I used regular cocoa, and not Nesquik.
Thanks for the recipe! Then I will do everything strictly according to the recipe!
PS I cut the bread into pieces, greased them well with orange jam (made in KhP), put them in the refrigerator for two hours. The bread is well saturated with jam. It turned out very tasty, like a cake.

Huge thanks to the author for the recipe. Has baked several times with an invariably successful result. Only today, for some reason, the dispenser did not work and the nuts did not spill out (Perhaps by some miracle my peeping into the kolobok coincided with the dispenser's response time). And I discovered this during the proofing. I decided not to take risks with the re-kneading and just filled up a little, and they intervened during the kneading. It also turned out deliciously Depressing only the fact that it is impossible to set the timer