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Japanese Chocolate Milk Hearth Bread is the thing you want to try when it comes to milk hearth bread. This Japanese bread, with its soft texture and rustic look, is really captivating, making it viral in many Asian countries. You might also want to try the original version of Mirukuhasu.

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Japanese Mirukuhasu Bread (Chocolate)

If you love artisanal bread, you will want to try this recipe. This bread has gone viral on Instagram; I see it almost every day on my timeline.

This time, I will share the chocolate version of Mirukuhasu. Chocolate lovers will not want to skip this.

Why You Will Love This Recipe

Artisanal Hearth Bread Look – This bread has a beautiful look. The scoring and flour dust on the top makes it look so artisanal. Your friends and family will be amazed that you made this on your own.
Soft Texture – The texture is very soft inside. The easy-to-get ingredients and the fermentation make the bread so soft inside.
Versatility – This bread is so versatile, you can pair it with butter and your favorite jam, or just slice it and toast it.

Recipe Ingredients

High-protein flour: High-protein flour is a must when making bread. If you only have all-purpose flour, make sure it is of a higher protein level, such as King Arthur.

For gluten-free flour, you can choose King Arthur Gluten-Free Bread Flour to substitute the flour.

Cocoa powder: Choose a good brand of cocoa powder to make the bread fragrant with chocolate and tasty.

Whipping Cream: Non-dairy whipping cream or dairy whipping cream can be used here.

Water or milk: You may use water or milk, depending on your preference. If you want the bread to be dense with a milky flavor, use milk. However, if you are a vegan, you can substitute the milk with water. It won’t affect the texture.

Unsalted butter: Butter will make the bread smell nice. If you are a vegetarian or vegan, you can substitute this with oil. Choose a non-fragrant oil such as coconut oil or canola oil.

Substitutions

For those with gluten intolerance, you can substitute the flour with gluten-free flour.

Water – For those who are intolerant to dairy products, you may substitute the milk to water. However, the texture and flavor may not be the same as the original recipe. You can also use almond milk or oat milk.

Non-dairy whipping cream – Non-dairy whipping cream is also a good substitute. Whipping cream will make the texture of the bread soft and bouncy. Dairy whipping cream add creamy flavor.

Coconut oil – Coconut oil can be a good substitute for butter.

Variations

You can always experiment with different flavors and ingredients. Add nuts or seeds to make it more wholesome and satisfying. Try it with pandan extract, if you like.

Check out the quick visual guides below. See the printable recipe card at the end for full instructions and ingredients.

How to Make Chocolate Milk Hearth Bread

Mix cocoa powder with hot water. Stir well until well-blended. Pour whipping cream and milk into the mixing bowl. Mix well and set aside. (image 1, 2, 3)
Sieve flour into a mixing bowl. Add in sugar and instant yeast.
Pour the cocoa mixture into the bowl. (image 4, 5)
Put the mixing bowl on the kitchen mixer with a dough hook attachment. Use the hook to stir the dry ingredients a little bit so the flour won’t scatter when you turn on the machine.

photo collage of mixing the cocoa powder with milk and cream and into the mixing bowl.

Turn on the lowest speed and let it mix for 5 minutes or until it forms a dough.
Put in the butter and salt. (image 6, 7)
Turn the speed up to medium and keep kneading until the dough is smooth and elastic.
You can take it out when it is no longer sticky. Knead the dough on the work table for a few minutes. (image 8)
Remove the dough and put it in a lightly greased bowl so it does not stick to the bowl after fermentation.
Cover with cling wrap or a cloth. Let it ferment for one hour or until it is doubled in size. (image 9)
After one hour, punch the dough to let out the air. Knead a few more times and divide the dough into two equal sizes or 4 small sizes. (image 10)

mixing the dough with hook attachment and kneading on the work table.

the fermented dough has risen and needs to be flattened to let out the air bubble.

Shaping the dough

Roll flat the dough with a rolling pin. Roll it flat into a rectangular shape (around 14 x 9 inches). (image 11, 12)
Fold each side to the center. Start rolling from one side and pinch both ends. (image 13, 14)

Roll from one end to the other end. Seal the end by pinching tightly. (image 15, 16)
Cover the dough with cling wrap and let it ferment for another 40 minutes or until it doubles its size. Sprinkle with some flour and score the top with any pattern you like. (image 16, 17, 18)
Put the dough in the preheated oven at 180°C and bake for 20 minutes.
Take out the bread from the oven and let it cool on the cooling rack before slicing.
Slice the bread and serve with butter or jam. Enjoy!

collage photo of shaping the dough, dusting with flour, and scoring with a knife.

Tips & Tricks

Sprinkle some flour on top of the bread before scoring. When baked, the bread will develop and show beautiful patterns on top.
Add chocolate paste for more flavor into the dough, if you like.
Mix cocoa powder with hot water well before adding it in the dough, so the chocolate will blend well throughout the dough.

Serving Suggestions

Serve this soft bread sliced with butter and your favorite jam. I like toasting it and spreading some coconut jam on top of it. You can also pair it with honey or maple syrup.