Dark Rye With Fruit And Spicy Cacao |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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. 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:
1. Preheat oven to 400F and grease a rimmed baking sheet.
2. Spread the cherries out in one layer.
3. Roast for 30 minutes, then chop roughly and scrape into a bowl. Cool completely.
4. In a small bowl, mix together the yogurt, milk, sugar, egg yolks, vanilla and salt. Set aside.
5. In the bowl of a stand mixer fitted with the dough hook, whisk together the yeast, flours, coffee, cocoa, ancho chile powder and cinnamon.
6. Add the yogurt mixture and start the mixer. Mix/knead for 15 minutes on low speed. It will be very sticky.
7. Cover and allow to rest 40 minutes.
8. Deflate dough and with greased hands (or a bench scraper) knead in the cherries, cacao nibs and raisins See Photo. Re-cover and let rest 30 minutes.
9. Deflate dough and, with greased hands, shape into a round loaf and place on a large baking sheet covered with parchment paper or silicone.
10. Cover and let rise 40 minutes.
11. Preheat oven to 350°F.
12. Bake 50 minutes, covering with foil after 20 minutes, until the loaf sounds hollow when tapped.
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