Chocolate, pistachios and cinnamon bread

120 min
Suitable for vegans
Type of dish: Pastries, Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Harina de fuerza 0.625 kg
Agua 0.375 l
Levadura 12.5 g
Sal 10.0 g
Special black coating oven 0.156 kg
Pistacho 0.156 kg
Canela molida 6.25 g
  • Make a dough with flour, water, fresh yeast and salt.
  • Add the chocolate, pistachios and cinnamon.
  • Continue kneading until a smooth mass is obtained. 
  • Cover with plastic film and let it rest in the fridge for about 24 hours.
  • Divide it in portions.
  • Leave to stand for 30 minutes.
  • Form small loaves without tips (mould form of a plum cake) and ferment it at 28 ° C for 90 minutes or until it doubles the initial volume.
  • Preheat the oven to 210 ° C with steam option, if it is not possible, introduce a heat-resistant container with water into the oven.
  • Make a cut on top of the loaves and spray with some water.
  • Bake it at 160ºC for 10-15 minutes.
  • Once baked, unmould and let them cool.


  • In this recipe, the bread unit is taken as a reference for one portion. The weight of the pieces prior to the baking is 300 g.
  • In a modular oven, program 3 (roof) -4 (mouth) -3 (floor).
Nutritional information (1 portion)
Fiber 10.77 g
Saturates 9.03 g
Monounsaturated fatty acids 13.49 g
Polyunsaturated fatty acids 2.91 g
Cholesterol 0.31 mg
Calcium 103.59 mg
Iron 4.77 mg
Zinc 2.54 mg
Vitamin A 8.14 ug
Vitamin C 0.36 g
Folic acid 87.23 ug
Salt (Sodium) 787.0 mg
Sugars 3.75 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.