Ingredients

• 15 g fresh yeast (or 2 1/2 teaspoons instant dry yeast)
• 4 1/2 cups flour
• 1/2 cup sugar
• 1/3 cup cocoa
• 2 teaspoons salt
• 1 cup chocolate chips or finely chopped dark chocolate
• 1 egg beaten with 1 tablespoon water

Preparation

1. In a large mug, crumble the yeast, add 1/3 cup warm water and 1/2 teaspoon sugar. Mix and set aside in a warm place to rise, about 20 minutes.
2. Sift the flour into a bowl and mix with sugar, cocoa and salt. To the mug with yeast add 1 1/4 cups warm water. Pour everything into the bowl with flour and mix, add chips or chocolate and mix again.
3. Form the dough into a ball, place on a flour-dusted work surface and knead for 10-15 minutes.
4. Transfer the dough to an oil-greased bowl, cover with plastic wrap and set aside in a warm place to rise for about 1 1/2 hours.
5. Punch down the dough, place on a flour-dusted work surface, divide into 2 parts, roll out and form 2 loaves, folding the sides of the dough to the center. Place on a baking sheet lined with parchment paper. Cover with plastic wrap and set aside in a warm place to rise, about 1 hour. Halfway through rising, brush with beaten egg.
6. Preheat the oven to 230°C and bake the bread for 10 minutes. Then lower the temperature to 180°C and bake for another 20 minutes.
7. Remove from the oven, cover with a cloth and wait until completely cooled.