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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 126.3
  • Total Fat: 2.6 g
  • Cholesterol: 22.3 mg
  • Sodium: 18.3 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.8 g

View full nutritional breakdown of Dark Rye with Fruit and Spicy Cacao calories by ingredient
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Dark Rye with Fruit and Spicy Cacao

Submitted by: JO_JO_BA

Introduction

Soft, lightly spiced rye dough packed with roasted cherries, raisins, cacao nibs, cocoa and coffee! Rustic and crusty, it's a low-rising boule perfect for breakfast. Soft, lightly spiced rye dough packed with roasted cherries, raisins, cacao nibs, cocoa and coffee! Rustic and crusty, it's a low-rising boule perfect for breakfast.
Number of Servings: 20

Ingredients

    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

Directions

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 350F.
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.






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