Dark Rye with Fruit and Spicy Cacao

6 oz fresh or frozen (thawed) black cherries
1 cup nonfat, plain Greek style yogurt
1 cup whole milk, warmed
1/4 cup Demerara sugar
2 egg yolks
1 tsp vanilla extract
1 tsp salt
2 tsp instant yeast
2 cups whole wheat bread flour
1 1/2 cups rye flour
1 tbsp finely ground coffee beans (not instant coffee)
1 tbsp cocoa powder
1/2 tsp ancho chile powder
1/2 tsp cinnamon
1/4 cup cacao nibs
2 tbsp dark raisins, soaked in hot water and drained
1 tbsp rolled oats, for topping

Preheat oven to 400F and grease a rimmed baking sheet.
Spread the cherries out in one layer.
Roast for 30 minutes, then chop roughly and scrape into a bowl. Cool completely.
In a small bowl, mix together the yogurt, milk, sugar, egg yolks, vanilla and salt. Set aside.
In the bowl of a stand mixer fitted with the dough hook, whisk together the yeast, flours, coffee, cocoa, ancho chile powder and cinnamon.
Add the yogurt mixture and start the mixer. Mix/knead for 15 minutes on low speed. It will be very sticky.
Cover and allow to rest 40 minutes.
Deflate dough and with greased hands (or a bench scraper) knead in the cherries, cacao nibs and raisins. Re-cover and let rest 30 minutes.
Deflate dough and, with greased hands, shape into a round loaf and place on a large baking sheet covered with parchment paper or silicone.
Cover and let rise 40 minutes.
Preheat oven to 350°F.
Bake 50 minutes, covering with foil after 20 minutes, until the loaf sounds hollow when tapped.

Serving Size: makes 1 large loaf

Number of Servings: 20

Recipe submitted by SparkPeople user JO_JO_BA.