Chocolate Pulp Bread

I call this "make-do chocolate pulp bread". I had a failed bake item from last week - it was supposed to be a chocolate roulade but the roulade didn't rise after baking. To compound the situation, I could not get the Emborg Whipping Cream to fluff up and hold its shape. In fact, it sort of curdled, which I think is due to over-whipping. So, I threw that away and was stuck with a flat, dense piece of chocolate 'biscuit'.
Recently, at the supermarket, the Emborg promoter 'auntie' told me that the whipping cream doesn't rise well unless the bowl is cooled, etc, etc, ...

The incidental chocolate biscuit is edible but it was like chocolate with flour. So, I used a hand chopper (pull string model) to mince the biscuit into crumbs, added some flour, 1 tsp yeast, 1 tbsp of cooked pulp (apple, carrot) and some water to make a chocolate pulp bread.

The dough is so dark because there so much coco powder in the original bake.

After 2 hours' rise in room temperature.

After overnight in the fridge.

Shaped for proofing.

After 1 hour, dusted semolina flour and scored.

Some water to provide steam for a harder crust.

Baked bread looks the same like before baking. Dark color, cannot see any browning.

Crumb looks dense but it is soft enough, bread texture.

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