Chocolate Whole Wheat Bread – There’s just something inherently magical about the aroma of fresh bread baking, isn’t there? For me, it instantly transports me back to childhood mornings and my grandma’s comforting, yeast-filled kitchen, which is precisely the warm, nostalgic feeling I aimed for with this Chocolate Whole Wheat Bread with Spelt and Maple Raspberry Swirl.
What started as a little experiment to sneak more wholesome grains into our diet quickly became a beloved staple; the rich dark chocolate, subtle nuttiness of spelt, and vibrant ribbon of maple raspberry jam are pure joy. If you adore this kind of hearty, flavorful loaf, you might also find inspiration in exploring this take on Chocolate Whole Wheat Bread or even my delightful Strawberry Whole Wheat Bread with Honey and Oat Flour for another comforting morning treat.
This isn’t just bread; it’s the kind of loaf that makes mornings feel special, toasts beautifully, and transforms a simple cup of coffee into an indulgence. Trust me, your kitchen (and your heart) will truly thank you for making this one.
Why You’ll Love This Chocolate Whole Wheat Bread with Spelt and Maple Raspberry Swirl
This chocolate whole wheat bread isn’t your average loaf. It’s got a gorgeous rustic texture from the whole wheat and spelt flours, giving it a delightful chew that’s miles away from dense or dry. Then, we fold in generous chunks of dark chocolate, which melt into gooey pockets of pure bliss. And the raspberry swirl, sweetened with maple, cuts through the richness with a bright, tangy sweetness that’s just irresistible. It’s truly a balanced symphony of flavors and textures, making it a fantastic treat for breakfast, brunch, or an afternoon snack. It feels wholesome yet indulgent, perfect for those moments when you crave something special but still want to feel good about what you’re eating.
The Secret to Great Chocolate Whole Wheat Bread with Spelt and Maple Raspberry Swirl
The real magic in this chocolate whole wheat bread lies in the balance of flours and that luscious raspberry swirl. Using a blend of whole wheat and spelt flour gives you the best of both worlds: the robust flavor and nutrition of whole grains, but with a lighter, more tender crumb thanks to the spelt. But the true game-changer is how we incorporate that maple raspberry swirl. Instead of just mixing it in, we gently fold it into the dough in layers, creating those beautiful, distinct ribbons of fruit that punctuate every slice. It’s not just for looks; it ensures every bite has that pop of sweet-tart goodness that perfectly complements the rich chocolate and hearty bread.
Pro Tips to Nail It Every Time
For a beautifully risen loaf, make sure your yeast is active! A little bubbly foam after a few minutes means it’s ready to work its magic. When kneading, resist the urge to add too much extra flour. A slightly sticky dough is often the secret to a moist, tender crumb in whole wheat bread. Trust the process and let the dough develop its strength. Also, for the maple raspberry swirl, don’t overmix it into the dough. You want distinct ribbons, not a fully incorporated pink dough.
A light touch will ensure those gorgeous patterns. Lastly, if your kitchen is on the cooler side, try placing your dough in a slightly warm, draft-free spot for its rise, like inside a turned-off oven with the light on.
Fun Variations to Try
Once you’ve mastered this chocolate whole wheat bread, there are so many ways to play with it! Swap out the dark chocolate for milk chocolate chips or even white chocolate for a different kind of sweetness. You could also experiment with other berry jams for the swirl, like blueberry or strawberry, adjusting the maple syrup to your taste. For an extra layer of flavor and texture, try adding a handful of chopped walnuts or pecans to the dough along with the chocolate. Or, if you’re feeling extra adventurous, a pinch of cinnamon or cardamom in the dough would warm up the flavors beautifully, especially for a cozy autumn morning.
Final Thoughts
Baking bread at home is one of the most rewarding kitchen adventures, and this chocolate whole wheat bread with its spelt and maple raspberry swirl truly makes the effort worthwhile. It fills your home with an incredible aroma, and the resulting loaf is a testament to the simple joy of creating something delicious from scratch. Each slice offers a delightful combination of wholesome grains, rich chocolate, and bright fruit – a perfect balance that feels both nourishing and indulgent. So, gather your ingredients, set aside some time, and let your kitchen fill with the warmth and magic of homemade bread. I promise, it’s an experience (and a taste) you won’t soon forget!
Cozy Chocolate Whole Wheat Bread with Spelt & Raspberry Swirl
Course: BreakfastCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes300
kcalA wholesome and indulgent Chocolate Whole Wheat Bread enriched with nutty spelt flour and a vibrant maple raspberry swirl, perfect for breakfast or a sweet snack.
Ingredients
1 cup warm water (105-115°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon maple syrup, plus more for swirl
1/2 cup whole wheat flour
1 1/2 cups bread flour
1 cup spelt flour
1 teaspoon salt
1/4 cup unsalted butter, softened
1 large egg
1/2 cup dark chocolate chunks or chips
1/2 cup raspberry jam or preserves
Directions
- In a large bowl, combine warm water, yeast, and 1 tablespoon maple syrup. Let sit for 5-10 minutes until foamy.
- Add whole wheat flour, bread flour, spelt flour, salt, softened butter, and egg to the yeast mixture. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.
- Knead on a lightly floured surface or with a dough hook for 8-10 minutes, until the dough is smooth and elastic. It may be slightly sticky. Add dark chocolate chunks during the last minute of kneading.
- Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- While dough rises, prepare the raspberry swirl: In a small bowl, mix raspberry jam with 1-2 tablespoons of maple syrup until well combined and slightly thinned.
- Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle (approx. 12×16 inches).
- Spread the maple raspberry mixture evenly over the surface of the dough, leaving a small border around the edges.
- Roll the dough tightly from one long side to the other. Pinch the seam closed to seal. Shape into a loaf and place it into a greased 9×5 inch loaf pan.
- Cover the loaf pan with plastic wrap or a clean kitchen towel and let rise again in a warm place for 30-45 minutes, or until nearly doubled.
- Preheat oven to 375°F (190°C).
- Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove from pan and cool on a wire rack completely before slicing and serving.
Notes
- Proofing Perfection: For an extra light and airy texture, ensure your kitchen is warm when proofing the dough. If it’s chilly, pop your covered dough into an oven that’s been briefly warmed and then turned off. The residual heat creates a cozy environment for yeast activity!
- Raspberry Ribbon Magic: When adding the maple raspberry swirl, don’t over-mix or try to fully incorporate it. The goal is distinct, vibrant ribbons of fruit. A gentle spreading and rolling technique will give you those beautiful streaks in every slice.
- Chocolate Choices: While dark chocolate chunks offer a rich, intense flavor, feel free to experiment with milk chocolate chips for a sweeter loaf, or even a mix of dark and semi-sweet. The quality of chocolate truly makes a difference in the final taste!
