- 3/4 cup plus 2 tablespoons bread flour, divided, plus more for kneading and dusting
- 3/4 cup plus 2 tablespoons whole wheat flour, divided
- 1 cup warm water (about 110 to 115 degrees F)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant yeast
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 3 1/2 ounces 70% dark chocolate, coarsely chopped
- 1 3/4 ounces 45% milk chocolate, coarsely chopped
- In bowl of stand mixer with dough hook attached, stir 3/4 cup bread flour, 3/4 cup whole wheat flour and warm water until combined. Cover and let sit 45 minutes to activate gluten.
- Add cocoa powder, yeast and xanthan gum. Stir 1 minute at medium speed to combine. Add salt. Stir another minute at medium speed to combine. Add remaining 2 tablespoons bread flour and 2 tablespoons whole wheat flour. Stir, then increase speed to medium-high and mix 2 minutes. Dough will still be sticky, but should start to ball up around dough hook. If not, add more bread flour, 1 tablespoon at a time, and stir thoroughly until dough begins to ball up slightly.
- Add chopped chocolate in 3 additions, stirring 30 seconds after each addition. Dough should come together more as you stir in chocolate. Gather dough into rough ball and transfer to large, lightly oiled bowl. Cover bowl with plastic wrap and let dough rise in warm place 45 minutes to 1 hour until doubled.
- Heat oven to 400 degrees F. Line rimmed baking sheet with parchment paper. Punch down dough and divide into 2 equal pieces. Roughly shape each piece into a ball and transfer to prepared baking sheet. Sprinkle tops of dough with flour and cover with plastic wrap. Let rise in warm place 45 minutes until nearly doubled.
- Uncover dough and bake 30 minutes until thermometer reads 200 degrees F in center of loaves and loaves make hollow sounds when tapped on bottom. Cool loaves completely on cooling rack before slicing.