I give you a loaf of pure indulgence, made using our best-selling Cotswold Crunch flour, with added chocolate and layered with jam. This is a large loaf, I make and bake mine in a Bundt pan, but you could make it as a sandwich loaf or use a cake tin too. Eat warm and enjoy!

  • Baker: Elaine Boddy
  • Makes: 1 Bundt loaf
  • Prep Time: 30 mins plus, 3 hours of resting time between steps
  • Prove Time:8 to 12 hours - Overnight Prove + 2 to 4 more hours
  • Bake Time: 60 to 70 mins
  • Cooling Time: 15 to 20 mins
  • Equipment: A 10 or 12-cup Bundt pan, 27 cm in diameter and 11.5 cm deep (my Bundt pan is non-stick)
  • For later: 100 g jam of your choice - I used The Lush Larder plum and cinnamon jam.

Top Tip: if you don’t have Cotswold Crunch or Ancient Crunch, try a mix of Wholegrain Spelt Flour, Dark Rye Flour and Strong White Bread Flour.


  1. In the early evening, in a large mixing bowl, roughly mix together all the ingredients. It will be a sticky, lumpy dough, and it may be easier to use a bowl scraper or spatula to mix it at this stage, it will be a heavy sticky mix. Cover the bowl with a clean shower cap and leave the bowl on the counter.
  2. After 2 hours, give the dough another mix, it will be too heavy and sticky to pull and stretch so just make sure it’s really well mixed through. Cover the bowl again and let it sit on the counter. 
  3. After another hour, you may be able to perform a set of pulls and folds of sorts on the dough, or just turn it over on itself to again ensure that it’s well mixed, covering the bowl again afterward.
  4. Leave the covered bowl on the counter overnight, typically 8 to 12 hours, it’s a slow heavy dough, assuming overnight temps of 18 to 20°C/64 to 68°F. Leave it longer if it’s cooler, or it may need less time if it’s warmer.
  5. In the morning, hopefully the dough will have grown to double in size. It will be puffy and uneven, this is not a smooth dough. Have your Bundt pan ready, spraying it with a light layer of neutral oil, or greasing the inside with butter. Grabbing handfuls of dough, place half of it in a lumpy layer in the base of the pan.
  6. Spoon a good layer of jam over the top, then place the rest of the dough evenly over the jam layer. You will literally need to pick up handfuls of the dough and artfully ‘splodge’ it into the pan. Have no fear, the pan will give the loaf shape as it bakes.
  7. Cover the pan with your same shower cap again and leave it on the counter to prove again, letting it grow to 75% up the side of the pan. This may take 2 to 4 hours, depending on the temperature of your kitchen. The dough will spread into the pan.
  8. When you are ready to bake, decide whether you would like to bake in a preheated oven or from a cold start. Place parchment paper, followed by a baking sheet, on the top of the upturned Bundt pan to serve as a lid. If preheating, set the oven to 160°C/325°F fan assisted/convection or 180°C/350°F non fan/conventional.
  9. If you preheated the oven, place the upturned Bundt pan, with the tray on top, into the oven to bake the loaf, keeping it covered for the whole baking time, for 60 to 65 minutes. If you are using a cold start, place the covered pan of dough in the oven, set the temperature as above and set a timer for 65 to 70 minutes, or until it is nicely browned.
  10. Remove the loaf from the oven, remove the baking sheet and paper, allow the loaf to cool in the pan for 15-20 minutes and then turn it out onto a wire rack to cool, if you turn it out too soon the jam will still be warm and will ooze out of the baked loaf.

Turn out, slice and serve! Also great over the following few days cold or heated briefly in the microwave.

Top Tips: I use a selection of chocolate to make this loaf, I threw whatever I found in the cupboard into a blender or you could chop it by hand into small pieces

To hold the baking sheet in place over the Bundt tin, I place ceramic baking beads in it.

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