Sweetheart Chocolate Cranberry Rye Sourdough Bread from Alimentaire Wholesome Breads
This is a hearty and slightly sweet bread with a tight crumb — rich and chocolatey with fruity cranberries.
- 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
Mix flours and salt. Add sourdough starter, water and mix thoroughly by hand. Knead well so as to develop the gluten.
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.
Fold in the cranberries and chocolate. Let sit for one hour on parchment paper.
Turn the dough a few times onto a floured surface, cover. Let sit for one more hour and turn the dough again.
Place the dough in an airtight plastic container for 6–24 hours in the refrigerator.
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.
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.
Bake for 25–35 minutes or until an instant read thermometer registers 180 degrees.
If you are able to wait, let it cool for 40 minutes or so. It slices better when it’s room temperature.