Chocolate cranberry bread

I know I have tried to make chocolate breads in the past.  They usually are more of a sweet bread.  I will say my arthritis has not been kind to me for awhile.  There is a lot of inflammation and many days I wake up with stiff swollen hands.  I watched a documentary, The Game Changers, about the pros of a plant based diet.  One of the things was how much inflammation lowered.  So, could I make a chocolate cherry bread with no dairy?  I then had someone else's sourdough chocolate cherry bread.  I had to try.

I would say this is my current go to sweet.  I have found a frozen dessert I like too but this is my favorite.  I actually eat it for lunch a lot of times, fried in avocado or olive oil with salt and pepper.  It makes me happy.

I did have small boys help with the making so there were times it was not perfect but so good!  I had white streaks in the dough.  Flat loaves because shaping with Blue's hands is an adventure!  Everyone tastes lovely though!

sourdough chocolate cherry bread

1 cup plus 1 tablespoon sourdough starter (I normally use a heaping 1 cup measure)

3/4 cup water

1/4 cup sifted cocoa powder

1 tablespoon cold brew, espresso, or extra strong coffee

1 1/8 tablespoon salt

3 cups flour (I sometimes use 1 cup whole wheat and the rest unbleached)

4 to 8 ounces dried sweet cherries

4 to 6 ounces semi-sweet chocolate chips (I use allergen free chips)

In a large bowl, mix the starter, water, salt, coffee, and cocoa.  Remember to refresh the rest of your starter.  Mix well.

Add two cups flour.  Mix well.  At this point I start working the dough with a dough scraper because I am trying to even out the color.  Add enough of the rest of the flour to make a soft stiff dough.  Start to knead until the gluten develops well.  It may take a bit more flour.

Cover and let rise until double.

When double, take the dough out of the bowl and flatten an a flat surface.  Fold in the cherries and chocolate.  Once the cherries and chocolate are well incorporated, shape into a ball.  

I then put parchment paper in my cast iron porridge pot and let it rise there until double.  Last night, I refrigerated the dough in a plastic bag and put it in the porridge pot this morning.  I am working a market and it will be ready to bake when I get home.

Put in a 350 degree Fahrenheit oven.  Bake one hour.  I have done it with a lid and without a lid.  I have not noticed a large difference.

Soooo good.

By the way, I am trying to post with my phone so I really hope this works well.  Let me know if it does not!