Gluten-free chocolate bread

1. Mix a spoonful of honey in lukewarm water. Cut the chocolate and raisins into small pieces. Pour all the ingredients into a food processor and mix a compact dough.
2. Transfer to a board sprinkled with rice flour and mix. Form a loaf, flour it on all sides and put it in a baking dish. Cover with foil and leave to rise in a warm place for about 12-15 hours. The bread must rise. Since it is unleavened bread, the leavening process will take 12-15 hours, depending on the temperature in the room.
3. Heat the oven to 240°C with a baking sheet on which we will also bake together with a baking sheet, which we will place on the bottom of the oven. Flip the bread onto baking paper, cut it, spray it with water and place it on a heated tray. Pour 250 ml of boiling water onto the tray that will be used for the brew and bake for 15 minutes.
4. After 15 minutes, remove the bottom tray, reduce the temperature to 190°C, sprinkle the bread with water and bake for 25-30 minutes. Leave to cool on a wire rack.

A good tip:
If we don't have a rack, we put the bread in a bowl with a lined towel.