Wheat Chocolate Milk Bread

Category: Yeast bread

Ingredients
premium wheat flour	470 g
semolina	30 g
sugar	35 g
salt	1/2 tsp
dry yeast	1 + 1/2 tsp
milk	330 g
butter	35 g
light chocolate topping:
cocoa powder	1 tbsp. l.
milk	1-2 tbsp. l.
dark chocolate topping:
cocoa powder	2 tbsp. l.
instant coffee	1 tsp
milk	2-3 st. l.

Cooking method

Sift flour into a bowl, add sugar, salt, yeast, pour in milk and knead the dough. Refrigerate the dough for at least 1 hour or overnight for a maximum.

Remove the bowl of dough from the refrigerator and leave it at room temperature for 30 minutes, or longer if the dough has been cold overnight.

Sprinkle the work surface with flour, lay out the dough. Add butter softened at room temperature and knead the dough until smooth. Please be patient, the butter all over the working surface and the dough falling into layers will give you the idea that something went wrong and the dough will not knead.

In about a couple of minutes after the appearance of doubts, the picture will change and the dough will become smooth and silky. To facilitate the work, you can use the technique shown in the video or any convenient for you. Weight of the finished dough ~ 940 g. Form a ball and divide it into 2 parts, 470 g each. One of the parts, for a simple dough, put in a separate bowl, greased with oil, cover with a napkin and leave to ferment for 2 hours. Divide the rest of the dough into two parts again - for a light chocolate dough and a dark chocolate color.
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Combine all the ingredients for the light chocolate topping and add to one of the remaining dough pieces. Knead until the color is uniform. Roll into a ball and transfer to a separate, oiled bowl. Combine all the ingredients for the dark chocolate topping and add to the last part of the dough. Knead until smooth, roll into a ball and transfer to a separate oiled bowl. Cover with a napkin and ferment for 2 hours.

Start molding with a simple dough. Divide the dough into: 3 parts 78 g each, 5 parts 47 g each Or divide the dough into two equal parts, then divide one part into equal 3 parts, the second into equal 5 parts.

Continue molding with a light chocolate dough. Divide the dough into: 3 parts - 38 g, 5 parts - 23 g. Then work with the dark chocolate colored dough. Divide it in the same way as for light chocolate dough, the weight will be a little more by a few grams.

Roll 1 of 3 large light chocolate balls into a flat oval and roll into a roll. Roll 1 of 3 large dark chocolate balls into a slightly larger flat oval.

Wrap the light chocolate dough in the dark chocolate colored dough and carefully seal the seam. Next, roll 1 of 3 large balls of plain dough into a flat oval and roll up the roll, carefully sealing the seam. Repeat the steps for the remaining pieces, making sure to match the size and color order - large pieces with large, small with small, light chocolate dough is sealed in dark, and then in plain dough.

Next, roll the bars over the work surface, giving them an elongated shape, about twice as long as a baking dish. Cut the blanks in half and fold them in any order to simulate an uneven and asymmetrical "leopard" pattern. Place the parts in a greased dish, close the lid of the dish and let stand for about 1 hour.If there is no special form, cover with a greased sheet of parchment and place a small baking sheet on top.

Preheat oven to 170^aboutC and bake the bread for 40-45 minutes. If necessary, remove the lid (or baking sheet if you are baking in a regular form) from the baking pan and continue baking for about 5-10 minutes, until cooked through.