ABM Peanut Butter Chocolate Yeast Bread

My son and his friend decided they would do their best ever on the chemistry test this week if they could make this chemical reaction as a reward. Well, what home school mom would say no to that. They did well and I pulled out the bread machine and they performed their experiment, here's the result. A wonderful snack, breakfast, dessert ... anytime food actually. ABM stands for automatic bread machine, but we used the dough cycle and finished off in the oven.

PEANUT BUTTER CHOCOLATE CHIP YEAST BREAD
MADE IN THE BREAD MACHINE
Add in the order recommended by your machine:
1 Cup very warm water
2 Tbsp rice syrup (or granulated sweetener)
1/3 C peanut butter
1 tsp sea salt
a scant 2 - 2 1/2 Cups whole wheat bread flour *
1 Tbsp instant yeast (I use the SAF brand)

keep separate to add later: 2/3 C dairy free chocolate bits

When dough cycle completes, take the dough out of the pan and flatten with your hands onto an an oiled counter. Sprinkle on the chips. Roll up like a cinnamon roll and shape into a loaf. Place in a 8 x 4 " bread pan, I use a non-stick waffle weave pan. Place in a "cold" the oven. Allow to rise for 15 minutes and turn the oven on to 350 degrees. If you have a gas oven that takes a little while to warm up, allow it to warm up and bake in the oven for 45 minutes. If you have an electric oven that takes 6 minutes to reach temperature, allow bread to rise in the "cold oven for 25 minutes, and turn on the oven at 350 degrees. When the electric oven reaches temperature, bake for 30 minutes. The peanut butter in this recipe will give a lightly crispy crust.

* Although I have made this recipe from whole grain flour milled in my grain mill using Golden 86 or Montana Gold wheat berries. Older flours can be drier, rainy days can require more ... the trick is to check your dough five minutes after starting the cycle to make sure it is an elastic ball.

HOWEVER for this recipe, I used a commercially milled organic whole grain flour.