I have altered the recipe from Bob’s Red Mill for this lovely treat. Like a cinnamon roll, sort of – but heartier and made with high-quality chocolate!
Some people associate “rye” with the savory and perfumey bite of caraway seeds which are typically included in what we Americans think of as rye bread. However, the flour itself is a slightly nutty, earthy delight that does not preclude sweet treats and works well with the soft dough.
Bob’s recipe includes cinnamon, which I omit, and a glaze, which I also omit. The bread is sweet and lovely as-is.
4-1/4 to 4-3/4 cups unbleached white flour
1 cup light rye flour
2 tablespoons active dry yeast
1-1/4 cups milk
1/2 cup butter
1 cup brown sugar, divided
1 cup semisweet chocolate pieces, divided
1/2 teaspoon sea salt
1 tablespoon softened butter
In a large mixing bowl combine just 1 cup of the unbleached white flour, rye flour and active dry yeast.
In a saucepan heat milk, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup chocolate pieces and salt just till warm and butter is almost melted; stir constantly and add to flour mixture. Add eggs and beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
Using a spoon, stir in as much of the remaining unbleached white flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place till double (about 1 to two hours).
Punch dough down. Cover and let rest for 10 minutes.
Roll dough into an 18″ x 12″ rectangle. Spread 1 tablespoon melted butter over dough. Sprinkle 1/2 cup chocolate pieces and sugar over dough. Roll up jelly-roll style, beginning from longest side.
Depending on what bakeware you’re using you can either make two loaves in 9 by 5 loaf pans, two side-by-side loaves in a casserole dish, or cinnamon roll-style in a 9 by 13. Grease the pan and place loaves / rolls in. Cover and let rise till nearly double (about one to two hours).
At this second rising stage you can cover with a cloth or greased cling wrap and put it in the fridge overnight; it should be ready to bake by morning.
Bake on lower rack in a 350°F oven for 45 to 50 minutes. Cool 15 minutes; remove from pan. Cool on wire rack.
* I don’t have a greased tube pan. I have a deep dish Pampered Chef casserole pan, though. I usually cut the tube into three pieces and place them side-by-side in my large pan to make three loaves. You can pull them apart, wrap one up, and deliver it to a very grateful friend!