Fresh Milled Chocolate Breakfast Bread Fresh Milled Chocolate Breakfast Bread

Baking

Fresh Milled Chocolate Breakfast Bread

By Debbie Kotchey

Start your morning with a slice of this rich, moist Fresh Milled Breakfast Chocolate Bread. Made with freshly milled soft white wheat, cocoa powder, and Instant French Roast Chicory Herbal Coffee, this tender quick bread has a deep chocolate flavor that's perfectly balanced—not overly sweet. A blend of semi-sweet and milk chocolate chips melts into every bite, while extra chips baked on top create a beautiful bakery-style finish. Whether enjoyed with a mug of chocolate tea, your favorite cup of coffee, or as an afternoon treat, this rich chocolate loaf is sure to become a new favorite.

Recipe by Debbie Kotchey (@debsnourishedkitchen)

Prep Time15 minutes
Cook Time1 hour
ServingsServes 12
DifficultyMedium

Ingredients:

  • — Dry Ingredients —
  • 300 grams fresh milled soft wheat flour (of all purpose flour)
  • 45 grams Dutch processed cocoa powder
  • 170 grams granulated white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • — Coffee Mixture —
  • 120 grams water
  • 2 tsp Teeccino Instant French Roast Herbal Coffee
  • — Wet Ingredients —
  • 2 eggs
  • 6 Tbsp olive oil (or avocado oil or other neutral oil)
  • 1 tsp pure vanilla extract

Steps:

  1. Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a mug or measuring cup, stir 2 teaspoons French Roast Chicory Herbal Coffee into 120 g (½ cup) water until dissolved. Set aside while you prepare the remaining ingredients. (cold water or room temperature water will work)
  3. In a large bowl, whisk together the freshly milled flour, cocoa powder, sugar, baking powder, baking soda, salt, espresso powder (if using), and cinnamon until evenly combined.
  4. In a separate bowl, whisk together the eggs, sour cream, chicory herbal coffee, oil, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined and only a few streaks of flour remain. Avoid overmixing.
  6. Allow the batter to rest for 10 minutes. This gives the freshly milled flour time to fully hydrate, resulting in a softer, more tender loaf.
  7. Gently fold in the semi-sweet and milk chocolate chips until evenly distributed throughout the batter.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Sprinkle the reserved chocolate chips evenly over the surface of the loaf before baking.
  10. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. If the loaf begins to brown too quickly, loosely tent it with aluminum foil during the final 15 minutes of baking.
  11. Cool in the pan for 15 minutes before lifting the loaf onto a wire rack to cool completely. I recommend you allow the loaf to sit for a few hours or overnight. This yields in a brownie like texture
Instant French Roast Herbal Coffee

Instant French Roast Herbal Coffee

Intense deep coffee notes with a robust focused body from roasted chicory, wild ramón seeds, and black barley — now instant!

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