Cocoa Candied Fruit Loaf

Name: Cocoa Candied Fruit Loaf
Total time: 3 h 5 min
Yield: 2
Ingredients: 2.667 cups white Bread flour (plus extra for dusting); 1 teaspoon easy blend Yeast; 4 tablespoons light brown sugar; 1 teaspoon fine Sea salt; 0.5 cup unsweetened cocoa powder; 0.5 cup Strawberries; 2 tablespoons butter (melted)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

4,0 / 10

Difficulty:

easy

Difficulty

Preparation:

3 h. 5 min.

Preparation

Calories:

calories

Calories

How many calories can I eat?

Nutritional values

1 loaf contains
(Percentage of daily recommendation)

Calorie	79 kcal	(4 %)
Protein	2.78 g	(3 %)
Fat	1.34 g	(1 %)
Carbohydrates	14.21 g	(9 %)
Sugar added	1.46 g	(6 %)
Roughage	0.44 g	(1 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	8.28 mg	(1,035 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.04 mg	(0 %)
Vitamin B₁	0.16 mg	(16 %)
Vitamin B₂	0.04 mg	(4 %)
Niacin	0.1 mg	(1 %)
Vitamin B₆	0 mg	(0 %)
Folate	4.67 μg	(2 %)
Pantothenic acid	0.03 mg	(1 %)
Biotin	0.03 μg	(0 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	1.76 mg	(2 %)
Potassium	8.46 mg	(0 %)
Calcium	5.54 mg	(1 %)
Magnesium	1 mg	(0 %)
Iron	1.68 mg	(11 %)
Iodine	0.27 μg	(0 %)
Zinc	0.02 mg	(0 %)
Saturated fatty acids	0.65 g
Cholesterol	2.54 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

loaves

Ingredients: 2 ⅔ cups
white Bread flour (plus extra for dusting); 1 teaspoon
easy blend Yeast; 4 tablespoons
light brown sugar; 1 teaspoon
fine Sea salt; ½ cup
unsweetened cocoa powder; ½ cup
Strawberries; 2 tablespoons
butter (melted)

How healthy are the main ingredients?

Strawberry

print shopping list

Preparation steps

Mix together the flour, yeast, sugar, salt, cocoa and strawberries. Stir the butter into 280 ml of warm water. Stir the liquid into the dry ingredients then knead on a lightly oiled surface for 10 minutes or until the dough is smooth and elastic.

Leave the dough to rest, covered with oiled clingfilm, for 1 – 2 hours or until doubled in size.

Knead the dough for 2 more minutes, then shape it into 2 loaves. Transfer the loaves to a greased baking tray and cover with oiled clingfilm. Leave to prove for 1 hour or until doubled in size.

Meanwhile, preheat the oven to 220°C (200 fan) | 425°F | gas 7.

Transfer the tray to the top shelf of the oven then quickly throw a small cupful of water onto the floor of the oven and close the door. Bake for 35 minutes or until the loaves sound hollow when tapped underneath. Leave to cool completely on a wire rack.