Chocolate-Cherry Pecan Bread
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 3 cups unbleached all-purpose flour
- 1⁄2 cup rye flour, any type
- 1⁄2 cup traditional whole wheat flour
- 1⁄2 cup light brown sugar
- 2 1⁄2 teaspoons salt
- 1⁄4 teaspoon instant yeast
- 1 3⁄4 cups cool water
- 3⁄4 cup chopped dried cherries
- 1⁄2 cup chocolate chips
- 1 1⁄2 cups diced pecans, toasted
directions
- Mix flours, sugar, salt, yeast, and water in a large bowl.
- Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
- Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
- Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
- Let it rest 15 minutes, then form it into a ball.
- Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
- During the last 30 minutes of rising, preheat the oven to 450°F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
- When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
- Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
- Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.
- Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.
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Reviews
-
This really has great flavor and texture. Nice and crunchy outside and moist inside. I had one problem-it got too dark and stuck a bit in the pan. I have made other breads recently using this method, but they had no sugar in them. The high sugar content in this causes it to brown more, I think. Next time I will try it on a lower temperature. And one of the pieces of cherry stuck to the pan when I first dropped the dough in, and continued to cook onto the pan. Made it hard to remove the loaf. Perhaps a bit of cornmeal on the bottom of the pan would help? But if you ignore the looks of it, it is wonderful bread :)