Tuesday, March 24, 2015

Chocolate Cranberry Rye

One of our gals in the kitchen kept talking about a chocolate rye they made in another bakery she worked. Every week she was bringing up this bread until it sunk like an earworm into my brain (Thanks, Sonia, Thanks A LOT). Finally, when Sharon bread goddess went on vacation and I covered some baking shifts I got my chance to exercise that little bugger out of there. It was a good thing too, cause this is the best bread ever!

Chocolate Cranberry Rye
yield 3- 1 1/4 pound loaves

1 1/2 teaspoon (1pkg) Active Dry Yeast
2 cups (1#) Active Sourdough Starter
2 cups Warm Water
2 1/4 cup (10 oz) Dark Rye Flour

Mix above together in a large bowl. Cover and let sit 2 hours.

Stir in:
2 Tablespoons Brown Sugar
1/4 cup Stout Beer
1/2 cup Cocoa Powder
3 cups (14 oz) Bread Flour
1 tablespoon soft butter - unsalted
1 1/2 teaspoon salt

Stir until well combined, cover with a clean cloth and let sit for 20 minutes.
Turn out onto floured board and knead until smooth. 5-10 minutes.
Cover again and let rise until doubled in bulk. 1-2 hours.
Punch down and carefully knead in 3/4 cup dried cranberries or cherries and 1/2 cup bittersweet chocolate chips. divide into 3 small or two large loaves and place on sheet pan lined with parchment paper or sprinkled with cornmeal. Cover and let rise 45 minutes or until a depression made with your finger in the side of a loaf does not readily bounce back.
Bake in a preheated 400 degree oven for 45 minutes or until internal temperature reads 200 degrees.