Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

  • Home
    • About
    • FAQs
  • Recipes
    • Bread and Breakfast
    • Condiments
    • Dairy
    • Main Dishes
    • Side Dishes and Snacks
    • Desserts
    • Gluten Free
    • Instant Pot
    • Crock Pot
    • Heavenly Homemaker’s Weekly Menus
  • Homemaking
    • Real Food Sources
  • Store
  • Contact
    • Advertise
    • Disclosure
    • Privacy Policy
  • Simple Meals
  • Club Members!

Stir-and-Pour Chocolate Swirl Bread

April 21, 2016 by Laura 9 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Let us not miss the irony of the timing of this post. As you know, I currently have no oven. As great as this Stir-and-Pour Chocolate Swirl Bread recipe is, I cannot bake any right now. I made this last week before my oven died and I’m just now getting around to posting about it.

Chocolate Swirl BreadYou though. You probably all have ovens. On behalf of my oven-less self, won’t you please bake this bread for your family? It would make me so happy. (My request is not completely selfish. It should also make you happy. Because chocolate. And homemade bread.)

Side note: I made some measurement adjustments and tried the regular Stir-and-Pour Bread recipe in my crock pot yesterday. I figured if it works to bake quick bread in a crock pot, I could try making a yeast bread. It turned out….not great. I’m determined though. I’m gonna keep tweaking and try again. In the meantime, feel free to make fun of this way too crusty on the outside, weirdly chewy in the middle attempt at crock pot bread…

Crock Pot Bread Fail

But moving on to share how to bake this Stir-and-Pour Chocolate Swirl Bread in an actual oven. This is made in a similar way to the Stir-and-Pour Cinnamon Swirl Bread. Seeing as we don’t have to knead this bread (hallelujah!) it’s a bit hard to actually roll this out and make lovely swirls. I simply layered this bread. I put one-third of the dough into the pan, then spread on 1/2 of the chocolate layer. Then I spread in another third of the bread dough, and spread on the remaining half of the chocolate. Finish by spreading on the last of the bread dough. Bake. Slice. Eat. Appreciate the fact that you have an oven. Amen.

Stir-and-Pour Chocolate Swirl BreadYum

Stir-and-Pour Chocolate Swirl Bread
 
Save Print
Author: Laura
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 3 Tablespoons honey
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons milk or water
Instructions
  1. Stir together flour, yeast, sucanat, salt, and water.
  2. Cover and allow it to sit for 30 minutes.
  3. In a small saucepan, cook and stir together the honey, cocoa, and water until smooth.
  4. Remove from heat.
  5. Pour ? of the mixture into a well-buttered loaf pan.
  6. Spread ½ of the chocolate mixture over the dough.
  7. Spread another ? of the dough over the chocolate layer.
  8. Sprinkle remaining ½ of the chocolate mixture over the dough.
  9. Spread remaining dough over the top.
  10. Bake in a 350° for 50-60 minutes or until evenly browned.
  11. Allow it to sit in the pan for 15 minutes.
  12. Remove the loaf to let it cool completely before slicing.
3.4.3177

Stir and Pour Chocolate Swirl Bread

Other Stir-and-Pour Bread variations include:

  • Stir-and-Pour Sandwich Bread recipe.
  • Stir-and-Pour Rolls
  • Stir-and-Pour Pizza Crust
  • Stir-and-Pour Cinnamon Swirl Bread

Raise your hand if you love this Stir-and-Pour Bread and all the greatness it offers!!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Filed Under: Bread and Breakfast Tagged With: easy recipe, homemade bread, no knead, stir and pour, whole wheat

Comments

  1. Shelby says

    April 22, 2016 at 9:13 am

    Okay, so the other day I made stir and pour sausage bread. I totally thought of you, but wrestled internally with telling you about it whilst you are oven-less! After this post, I have decide that you are mom enough to handle it, so here’s the next thing you should try layering in this recipe: about a quarter pound of sausage crumbles (cooked) and some (a cup?) shredded cheese (sharp cheddar tastes great but others would work.) I just made a half of the bread recipe to fill one loaf pan. I’m positive you will love it :)

    Reply
    • Laura says

      April 22, 2016 at 5:24 pm

      Are you even kidding me? That sounds amazing!!!!! As soon as I am an oven mom again, I am making this!!!!

      Reply
  2. Lisa says

    April 22, 2016 at 11:25 am

    I haven’t tried bread, but I make muffins and cookies in my waffle iron. In fact, I just mixed some sugar cookies together and made them for the kids to have after nap. Maybe that will help your baking urge until the new oven is installed!

    Reply
    • Laura says

      April 22, 2016 at 5:25 pm

      Wow, genius! I am sooo trying this!

      Reply
  3. Ingrid says

    April 23, 2016 at 9:00 am

    I tried the original stir and pro bread but my loaf came out squatty, super dense and still kind of wet. Had no lift to it at all. What am I missing?

    Reply
    • Laura says

      April 24, 2016 at 12:27 pm

      Very strange, I’m not sure what would have happened! Did it rise well during the 30-minute rise time after you stir it together?

      Reply
      • Ingrid says

        April 25, 2016 at 6:18 am

        I did let it rise, but all I had on hand was bread flour. Would that have made the difference?

        Reply
        • Laura says

          July 16, 2016 at 3:24 pm

          Yes, I would imagine that would have made a difference since it wasn’t just straight flour. I’m not sure what else is included in “bread flour” though!

          Reply
  4. Jen says

    April 24, 2016 at 4:26 pm

    I was oven-less, a year or so ago, for about 2 months. Thankfully I had a new, in the box toaster oven in my basement that I just never made room for in my kitchen. I cleared the countertop and used the toaster oven for everything oven related, including a small Easter ham! It worked great, and I was SO thankful for an oven alternative!

    I’m also thankful for YouTube, where my husband and I learned what was wrong with our oven, which part to order, and where to order it from, and finally, how to replace the part in our oven. Worked like a charm, and probably saved us a few hundred bucks, if we had called in a professional.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


Join Our Community!

 Facebook Twitter RSS E-mail Instagram Pinterest

Popular Posts

~ Will All of the Real Moms Please Stand Up?
~ Easy! Stir-and-Pour Whole Wheat Bread
~ How to Make Gatorade
~ 31 Real Food Breakfast Ideas
~ Dear Teenage Girls...
~ When Mom Takes a Step Back
~ The Inexpensive Health Insurance We Love!
~ Let's Talk Real Food Grocery Budgets

Check out our latest posts!

  • Easy Meatballs with Sweet Sauce (Freezer Friendly)
  • How to Make Uncrustables
  • The Easiest No-Bake Cheescake
  • Do I Still Buy Organic Food?
  • How I Shop and Budget for Our Large Family
Home  ~  Simple Meals  ~  Club Membership  ~  Shop  ~  Privacy Policy  ~  Disclosure  ~ Contact

Copyright © 2023 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in