Ingredients

• 3 cups rye flour
• 2 cups wheat flour
• 1 egg
• 1 cup warm water
• 1/2 cup warm milk
• 3 teaspoons cocoa powder
• 1 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 2 tablespoons butter
• 3 teaspoons dry yeast
• 1 cup chocolate drops

Directions

Add rye flour, wheat flour, cocoa powder, dry yeast, salt and sugar into a large bowl for kneading.

Add warm water, warm milk, butter and egg and start kneading. Normally ingredients measurement is good but if the dough would be too sticky, you may sprinkle more flour over the top but if dough is too firm, you may add a little amount of water.

Add warm water, warm milk, butter and egg and start kneading. Normally ingredients measurement is good but if dough is too sticky, you may sprinkle more flour over the top but if dough is too firm, you may add little amount of water.

Cover the dough with a cloth or a nylon bag and keep it in a room for 15 minutes, and then continue kneading for a while and wait 15 minutes once more.

Add chocolate drops into the dough and knead them until they completely mixed. Place the dough into rectangle cake tin. You may also place baking (oil) paper before placing dough inside the cake tin, that will make easier to unmold cake from the tin.

Cover the cake tin again and wait for the dough to expand, it will take nearly 30 minutes. Meanwhile heat up the oven to 210 degrees C (410 degrees F). Brush top of the bread with milk or water.

After placing the cake tin inside the oven, reduce the heat to 190 degrees C (374 degrees F) after 10 minutes. Check the bread after 20 minutes and if the top gets too brown, cover it with a foil sheet and continue baking for 10 minutes.

After taking our tray out of the oven, you may brush the top with milk if you don’t like your bread crispy.

Wait for bread to cool before slicing it.