2 1/2ouncesgood quality dark or milk chocolate chopped(70 grams)
2 1/2cupsall purpose flour(312 grams)
1/2teaspoonbaking soda
2tablespoonsgranulated sugar
1/2teaspoonsalt
2 tablespoonsbutter (softened)
1cupbuttermilk(240 grams)
1largeegg
Instructions
Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
In a small bowl mix the nuts and chocolate together with a teaspoon of flour.
In a large bowl whisk together the flour, baking soda, sugar and salt. Add the butter and mix to form coarse crumbs. Stir in the nut mixture. Then add the egg and the butter milk and combine.
Move the dough to a lightly floured flat surface and knead a minute or two to bring the dough together and form into a round loaf shape. Then place on the prepared cookie sheet, make a 1 inch (2.2 cm) deep cross on the top of the loaf and bake for approximately 30-40 minutes.
Remove the loaf immediately to a wire rack to cool. Enjoy!
Notes
This bread will keep for 3-4 days when wrapped tightly at room temperature and up to 3 months in the freezer.