Chocolate rye bread

3.3.16

Pain de seigle au chocolat

S’il y a bien un pain dont nous sommes tous accros à la maison c’est le pain de seigle au chocolat, et je suis sûre que rien que d’en voir les photos il vous fait déjà son petit effet ! C’est le pain du goûter par excellence, bah oui le fameux pain/chocolat et là le pompon de la pomponnette c’est qu’il est deux en un (et là vous vous dites wahooooo !!!). Brief, ce pain est une petite tuerie et la farine de seigle lui donne tout son caractère (pas de cochon je vous rassure), ajouté à ça un levain au top de sa forme pour une pointe d’acidité (merci martin !) and of course chocolate, well here we have never done better as a gourmet bread, must say that the bar is set high (autocompliment !).

I am ~~roughly~~ sure that in a jiffy I convinced you to : 1. run to buy whole rye flour, 2. do not eat all the chocolate pistoles as they are, et 3. make this bread for tomorrow morning (yes because it is also very good for breakfast’ !).

Pain de seigle au chocolat

Chocolate rye bread

2016-03-03 13:39:51

Pour 1 pain

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Ingredients

300 g whole rye flour
200 ml of lukewarm water
100 g sourdough, refreshed
5 g de sel
15 grams of sugar
130 g of dark chocolate in pistoles

Preparation

Coarsely knead the rye flour and 200 g of lukewarm water to perform autolysis. let stand 1 overcast hour.
Then add the sourdough, sugar and salt then continue kneading at low speed.
At the end of 3 minutes of kneading, baste with a little water if necessary.
Finally add the chocolate pistoles and continue 1 minutes.
Place the dough directly into a cake tin type mold, cover and let stand 4 hours in a warm place.
Preheat the oven to 250°.
Bake 35 minutes

aime & mange https://aime-mange.com/

Emilie

Par Emilie

36 Comments

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36 Comments

Make me bite !
3.3.16

How good must it be !!!

Respond
- Emilie
  24.3.16
  
  A real killer
  
  Respond
Tales and Delights
3.3.16

You know what ? I've never been so happy to have extra rye flour. I know what I'll do with it … 🙂

Respond
- Emilie
  24.3.16
  
  Ahh cool, flour savior i am !!!
  
  Respond
Eve
3.3.16

Bonjour, I also love rye bread, and I promise, I will do it, I have the rye sourdough of course, I miss the chocolate chips. I follow the Low GI diet. As I bake a loaf every 4 days approximately, it is to be continued in the morning… Thank you for this great idea.

Respond
- Emilie
  24.3.16
  
  So a little departure from the IG diet only for breakfast 😉
  
  Respond
CookieM
3.3.16

Oh what a delicious snack (or breakfast) !
However, I don't have a m.à.p., so impossible to make this tempting recipe.
And, I don't have the equipment : I don't know which one to choose from the multitude of models, so afraid of the wrong choice ! This has been bothering me for a long time though..

Respond
- Emilie
  24.3.16
  
  No MAP here but just an oven 😉 Frankly, the crust of the bread is much better in the oven, you just need a pastry robot to knead because it’s a bit tedious by hand !!!
  
  Respond
dominique
3.3.16

Good evening,
Unfortunately, I don't have fresh sourdough, can i replace it with fresh yeast ? if yes, what weight.
Thank you for your beautiful (and good!!) receipts.
Good evening

Respond
- Emilie
  24.3.16
  
  A cube of fresh yeast is the right amount for this bread !
  Thank you Dominique 😉
  
  Respond
BoopCook
3.3.16

j’adooore

Respond
- Emilie
  24.3.16
  
  merciiii
  
  Respond
- Anais
  5.5.20
  
  Hello Emily ! I tested yesterday/today : I created a sourdough a week ago following your recipe, and last night I made the bread dough, let it sit overnight (instead of 4 hours… I was afraid of devouring everything at 10 p.m. if I cooked it during the day). This morning the bread had not swelled, I was wondering if this was normal ? Or if there are temperatures to respect ? (My sourdough, which had just been refreshed, came out of the fridge an hour before being incorporated…) Baked, the bread didn't rise either (The same, it's normal ?). And tasted, he was very good, I probably added too much chocolate. (tablet cut with a knife), but unfortunately that didn't stop me from eating the 3/4 ! I'm not at all used to such a crunchy crust., I like !
  
  Respond
  - Emilie
    1.6.20
    
    Hello Anais, you must have that rye is a flour that is difficult to make bread because it contains little gluten, the crumb will remain dense and the bread will rise slightly (but he still gets up). It can come from two things, either the top of the bread to dry out which prevented its development, either the sourdough was not in good enough shape.
    I hope I helped you a little !
    I’m glad you liked it anyway 😉
    
    Respond
Sandrine / Strawberry & Basil
3.3.16

I had seen a recipe for pain au chocolat and I said to myself that I would have to try it.… In short, your article comes as a reminder 🙂

Respond
- Emilie
  24.3.16
  
  Ahah yes you have to try it, he will become the best friend of your breakfast and the children's snack 😉
  
  Respond
christine
3.3.16

It’s true that this bread really makes me want it.! Thanks for the recipe!

Respond
- Emilie
  24.3.16
  
  Thank you Christine 😉
  
  Respond
HURDLE
4.3.16

Wow! It looks good! I won't be long in making some! Thank you Emily

Respond
- Emilie
  24.3.16
  
  Thank you Manuella 😉
  
  Respond
fruchard
4.3.16

Thank you for this great recipe that I plan to try this weekend ! What is refreshed sourdough? ? Do you have to do it yourself first? ?
Thank you for your answer and congratulations for your great blog. !

Respond
- Emilie
  24.3.16
  
  Yes sourdough is a fermented dough, to know how to start it here is an article from a friend : http://www.byacb4you.com/2015/04/comment-demarrer-un-levain.html
  
  Respond
Marie the Lille
4.3.16

Oh my God your is indecently greedy !! I would pay myself a slice for a snack !!

Respond
- Emilie
  24.3.16
  
  Hihi I admit it's completely cracking 😉
  
  Respond
Noemie59
4.3.16

Bonjour,

When you say "100g of refreshed sourdough", is it wheat or rye sourdough (I have both at home ^^). And I guess within 100g of sourdough, there is 50g water/50g flour ?
At my house, rye and nut bread is our favorite for cheese, so a breakfast version pleases me the most !
Merci !

Respond
- Emilie
  24.3.16
  
  Here I use wheat sourdough but if you have rye it's even better !!! Oui 100 g sourdough = 50 g of water and 50 g of flour 😉
  
  Respond
  - Noemie59
    26.3.16
    
    Not seeing my comment appear, I tested it with a rye sourdough 40/60. It was really good! I will do it again with a 50/50 wheat sourdough…
    
    Respond
    - Emilie
      31.3.16
      
      Thank you Noemie, I'm glad you liked it 😉
      
      Respond
HURDLE
5.3.16

Bonjour, I don't have rye flour, what type of flour can you substitute?? merci

Respond
- Emilie
  24.3.16
  
  Whole wheat sounds good to me. !
  
  Respond
sotis
7.3.16

ohlalalalala your photos make me completely crack!!!!

Respond
- Emilie
  24.3.16
  
  Oh thank you miss 😉
  
  Respond
TrolleFarceuse
8.3.16

Bonjour !
I am very tempted by this recipe., I suddenly bought rye flour yesterday 😀
But little question : what exactly is refreshed sourdough ? can I replace it with baker's yeast like in a classic bread ? and if yes in what quantity ?
thank you very much and good day !!

Respond
- Emilie
  24.3.16
  
  You can replace the sourdough with yeast. (1 packet of dehydrated yeast for 500 g of flour). Here is a very good article on sourdough : http://www.byacb4you.com/2015/04/comment-demarrer-un-levain.html 😉
  
  Respond
Pauline
17.3.16

It's been a long time since I last commented., although I still pass here daily.
This recipe makes me really want it and I think it will be perfect for my Bambinette's gourmet snacks.. On the other hand, I can't find any chocolate pistoles. Pastry chocolate cut into large cubes will certainly not give the same result no ? What do you think ?

Respond
- Emilie
  24.3.16
  
  If it’s perfect Pauline, I actually do it like that when I don’t have pistols 😉
  
  Respond