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!