Sweetheart Chocolate Cranberry Rye Sourdough Bread from Alimentaire Wholesome Breads

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Sweetheart Chocolate Cranberry Rye Sourdough Bread

This is a hearty and slightly sweet bread with a tight crumb — rich and chocolatey with fruity cranberries.

Ingredients

  • ¾ cup bread flour
  • ¾ cup rye flour
  • 1 teaspoon salt
  • ¼ cup of levain (a sourdough starter)
  • 1¼ cups water
  • ⅓ cup chocolate pieces
  • ⅓ cup cranberries

Directions

  1. Mix flours and salt. Add sourdough starter, water and mix thoroughly by hand. Knead well so as to develop the gluten.

  2. You will be kneading by hand for about 5–10 minutes. When the back of your hand touches the dough and comes away clean, you know you are done kneading.

  3. Fold in the cranberries and chocolate. Let sit for one hour on parchment paper.

  4. Turn the dough a few times onto a floured surface, cover. Let sit for one more hour and turn the dough again.

  5. Place the dough in an airtight plastic container for 6–24 hours in the refrigerator.

  6. When you are ready to bake, take the dough out of the refrigerator and form into a ball. Cover with a cloth. The dough will be ready to go in the oven after about 1–2 hours, when it is poked with your finger and the dough springs back.

  7. Preheat oven to 400 degrees. Dust with flour and score a heart in the center (with a razor blade). Place the dough on a baking sheet lined with parchment paper.

  8. Bake for 25–35 minutes or until an instant read thermometer registers 180 degrees.

  9. If you are able to wait, let it cool for 40 minutes or so. It slices better when it’s room temperature.

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Recipe courtesy of

Franca Gilbert and her husband Steve own Alimentaire Wholesome Breads in Tarboro, NC.

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Comments (7)

  • In the recipe you use cranberries. Are they fresh or the dried cranberries?

    Stacy Hall |
    January 31, 2019 |
    reply

    • Hi Stacy! We use dried cranberries, but there is no sugar added. I think that you could try using fresh cranberries with similar results. A lot of the commercially available dried cranberries have added sugar, which we always try to avoid. Good luck with the bake!

      Franca P Gilbert |
      February 02, 2019 |
      reply

      • Thank you so much!

        Stacy Hall |
        February 03, 2019 |
        reply

  • Hi! I’ve got my hand in the dough now and it’s so soupy. I’m sure this isn’t what it should be like, I just wanted to make sure the flour and water ratios are written correctly. I’m excited to make it the right way!

    Sadie |
    February 14, 2019 |
    reply

    • Hi Sadie,
      Although the dough is 70% hydration, you may need to add more flour, as you mix. At the bakery we weigh everything for consistency. It is 125g of white flour and 125 grams of rye flour, to the 175g of water.

      Franca P Gilbert |
      February 15, 2019 |
      reply

      • Thank you so much for the weights! I tried it again and it ended up perfect. It was gone before it fully cooled!

        Sadie |
        March 09, 2019 |
        reply

        • I'm so glad it worked out! Baking your own loaves is probably one of the most satisfying things you can do for yourself and your family!

          Franca P Gilbert |
          March 10, 2019 |
          reply

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