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Chocolate Cranberry Sourdough Bread

Last post 05-23-2008 2:19 PM by hmarshak. 6 replies.
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  • 05-15-2008 6:29 PM

    Chocolate Cranberry Sourdough Bread

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    I was looking around for some recipes a few weeks ago to use my sourdough starter that I have been babying about a month and came across this one.  We liked it hot, but not so much cold and the French Toast we made with it the next day was to die for.

    Doreen

    CHOCOLATE CRANBERRY SOURDOUGH BREAD

    This recipe is for one good sized loaf, or two puny ones.

    Ingredients:
    2     cups dried sour cranberries (we used "Crasins")
    1     cup water
    1 tbsp brandy

    1 1/2     cups active sourdough starter
    1 1/2     cups lukewarm cranberry water and water

    3 1/2     cups bread flour (I needed 2 cups more flour as dough was not doughy enough)
    3/4     cup Dutch process cocoa powder
    2 tsp salt
    1/2 tsp freshly ground black pepper

    Method:

    Place cranberries, water and (optional) brandy in a saucepan. Bring to a simmer over medium heat. Turn off the heat and let it cool for 15 minutes. Drain the cranberries, reserving the liquid. The way we see it. the water has lots of good flavors in it, so why pour it down the drain? Put in the bread instead! Add enough water to the collected water from the dried fruit to bring the volume up to 1 1/2     cups .

    Place the starter, water, and dry ingredients in the bowl of a mixer with a dough hook. Knead it in the mixer for 10 to 12 minutes or until the dough is smooth, silky and elastic.

    Add the drained cranberries to the dough, and continue kneading until the cranberries are evenly distributed. This may take some hand kneading to complete.

    Put the dough into an oiled bowl,and turn the dough to cover it. Cover again with clingwrap or a towel. Allow to rise in warm place until approximately doubled.

    Punch down, turn out onto lightly floured work area. Sprinkle a baking sheet with some whole wheat flour, then gently pull and stretch the dough into a round loaf (or two small loaves).

    Cover with clingwrap or a towel and allow to rise until approximately doubled.

    Preheat the oven to 425F.

    Uncover, slash, and slide the bread into the oven. Pour a     2 cups or so of hot water into a pan in the bottom of the oven and bake the bread 40 to 45 minutes. Cool on a rack and enjoy!

    Cinnamon-Clove Honey:
    A nice spread for Chocolate Cranberry Sourdough Bread, and also really nice in tea if you're suffering a cold or flu.

    Heat one     cup of wildflower honey to a simmer. Add 2 teaspoons ground cinnamon and 1/2 tsp ground cloves.

    Turn off heat, allow to cool for 10 minutes. Pour into a clean glass jar and refrigerate.

    We added two pieces of cinnamon bark to give it a bit more "zip".

     

     

  • 05-20-2008 3:23 PM In reply to

    Re: Chocolate Cranberry Sourdough Bread

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    Sigh, I wish I wasn't bread-impaired, because this sounds wonderful!   Thank you for sharing the recipe Grammacookie   :)

    Jolene

  • 05-21-2008 1:19 AM In reply to

    Re: Chocolate Cranberry Sourdough Bread

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    Jolene,

    I too was once bread impared.  It does get better with practice.  And I found if I use a big ceramic bowl for raising the dough, and first fill it with super hot water then dump and dry it before oiling to put the dough in, it works great.  Hang in there.

     

    It is really good the next day as french toast too

     

    Doreen

  • 05-21-2008 6:04 AM In reply to

    Re: Chocolate Cranberry Sourdough Bread

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    Doreen, thank you so much for the tip!   Do you have a recipe for a starter that you like?   I don't have one on hand currently.   And my little guy would love this as french toast, yum!


    :)

    Jolene

  • 05-22-2008 2:41 PM In reply to

    Re: Chocolate Cranberry Sourdough Bread

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    Jolene, THis is the starter that I use.  I have had mine for about 3 months now and use it once a week.  If you are not going to use it for a while, stick it in the freezer.  Then thaw in the fridge for a couple of days and feed it again with 1 cup warm water and 1 cup of flour.

     

    Doreen

    Sourdough Starter

    2 1/4 tsp active dry yeast
    2 cups water 110ºF.
    3 1/2 cups bread flour
    1 T sugar or honey
    In a 4 qt glass container, dissolve yeast in water; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will rise and fall during the fermentation period and become thinner as it stands. A temp of 80º is best for the sour flavor to develop. An ideal place is the counter next to your range or refrigerator. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely.
    To use starter, measure the amount specified in the recipe. When refrigerated, let container of starter come to room temperature before measuring - about 4 hours. If baking in the morning, leave the starter out overnight.
    Replenish with 1 cup flour, 2/3 cup warm water 110º and 1 tsp sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then refrigerate to store.
    Stir in 1 tsp sugar to keep it active if the starter is not used every week.

  • 05-22-2008 5:52 PM In reply to

    Re: Chocolate Cranberry Sourdough Bread

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    Thank you so much Doreen!   I'm definitely going to give this a try, just need to restock my bread flour   :)      Will be sure to do a review of the recipe to your attention on the Recipes board and here too.

    Hugs,

    Jolene

    Jolene

  • 05-23-2008 2:19 PM In reply to

    Re: Chocolate Cranberry Sourdough Bread

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    That sounds so yummy! Thanks for the recipe.  

    Hillary
    Recipe4Living.com
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