Chocolate Breaking Bread

• 1 cup soya milk
• 1 1/2 cups non bleached flour
• 1 cup whole wheat flour
• 1 teaspoon dried yeast
• 1 beaten egg
• 1 tablespoon cubed butter
• 1 tablespoon kitchen syrup (zeeuwse keuken stroop)
• 100 gram chopped chocolate (about 76% cacao)
• 100 gram dried (and soaked) cranberries
• Pinch cinnamon
• 1/4 teaspoon salt

1. Warm the milk until luke warm. Stir in the non bleached flour until you have a smooth batter, mix in the butter, egg, salt, syrup, salt, yeast. Add the whole wheat flour in batches and stir everything together. Mix in the cranberries and the chocolate.
2. The dough will be very stick still but that's alright, we're going to handle it lightly along the way. Generously flour a clean worktop and put the dough on top. Dust the dough with flour and start folding it over with your fingers. Just use the tips of your fingers to press the dough and fold it over for about 5 minutes. You'll probably have to add some more flour to it, just add enough so it won't stick to your worktop.
3. Grease a bowl and put the dough inside. Cover it with cling film and leave it to rise on a warm spot until doubled in size (about 1 to 1 1/2 hour).
4. Preheat the oven to 400F or 200C.rnWhen doubled in size put the dough again on a floured worktop and cut in 8 pieces of the same size.
5. Grease a cake pan with butter and. Form the pieces into balls and place them in the cake pan, cover again and let them rise for about half an hour. rnBake for about 30-40 minutes or until golden brown, let them cool down on a rack. rnIf you like to give them a sweater touch, lightly brush them with sugar water 5 minutes before you take them out of the oven.

soya milk, non bleached, whole wheat flour, yeast, egg, butter, kitchen syrup, gram, gram, cinnamon, salt

Taken from food52.com/recipes/2171-chocolate-breaking-bread (may not work)