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Tip the flour into a bowl and mix in the yeast with the salt, brown sugar, milk powder and cocoa. Stir in the water, oil.
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Now knead together to make a soft dough – using hands or a wooden spoon or knife.
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Place onto a lightly floured surface and knead for 10 mins. (don't skip this)
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Note: Don’t keep adding flour, a wet dough is better than a dry one, which will bake to a tough texture so if you don’t like the dough sticking to your hands, lightly oil them.
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Gently fold in chopped up dark chocolate chunks and coconut.
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Put the dough into an oiled 1kg bread tin and cover with oiled cling film.
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Put in a warm place until the bread fills the tin, it should take between 1-2 hrs.
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Uncover and bake your bread at 200C/180C fan/gas 6 for 30-35 mins until golden.
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Tip out of the tin and tap the base of the loaf. It should sound hollow when fully cooked.
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If not cooked, put loaf back in the oven out of the tin and test again after 5-10 mins.
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Let cool.