Chocolate swirl yoghurt rice bread


Bread has become a staple food for my family. Baked this yoghurt rice bread the second time again. This time, I added valrhona cocoa to make the swirl in the bread.


Today visited doc for my hand joints pain. It started since yesterday. Doc said I have overworked. I think I will cut down baking in the coming days. Will still bake bread as Hub and Zann requested to eat with homemade Kaya.


cooked rice 100g (I used leftover cooked rice)
warm water 100ml

bread dough
cooked rice paste 1 (above)
bread flour 200g
wholemeal flour 80g
instant dry yeast 3/4 ts
salt 1/4 ts
sugar 30g
unsalted butter 30g
yoghurt 80g
1.5 tbsp of cocoa powder (mixed with half of the dough after 1st proofing)
milk wash

Add 100g cooked rice into 100ml warm water. Set aside for 15mins until the mixture cools down. Add all the ingredients except butter and knead into a dough. Rub in butter and continue to knead until smooth and elastic. Set aside for proofing until 1-2 hours. Punch out the air. Roll out oblong shape for both dough and place the chocolate dough on top of the original dough and roll up like a swiss roll. Put inside the bread loaf tin and proof for 60mins or so until it rch 80% of the bread tin. Bake in preheated oven at 170C for 40mins.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s