Dark Rye with Fruit and Spicy Cacao
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
6 oz fresh or frozen (thawed) black cherries1 cup nonfat, plain Greek style yogurt1 cup whole milk, warmed1/4 cup Demerara sugar2 egg yolks1 tsp vanilla extract1 tsp salt2 tsp instant yeast2 cups whole wheat bread flour1 1/2 cups rye flour1 tbsp finely ground coffee beans (not instant coffee)1 tbsp cocoa powder1/2 tsp ancho chile powder1/2 tsp cinnamon1/4 cup cacao nibs2 tbsp dark raisins, soaked in hot water and drained1 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.
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.
Nutritional Info 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
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