Chocolate Bread

For the sourdough version, mix all the ingredients for the sweet levain in the evening. Cover and leave at room temperature for 8–12 hours.

Combine all the main dough ingredients (or the yeast version ingredients), adding the prepared levain if using sourdough. Knead into a soft, smooth, and elastic dough.

Cover the dough and leave it in a warm place until it has roughly doubled in size.

Divide the dough into 6 equal portions. The specified amount will make two small loaves. Place three dough balls into each pan.

Let the loaves go through their final proof at room temperature until the dough rises almost to the rim of the pan.

Brush the surface of the bread with an egg yolk.

Bake in a preheated oven at 180°C on the lower rack for 35–40 minutes. If the top starts browning too quickly, cover the bread with a damp sheet of parchment paper.