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Chocolate Cherry Bread

Fat.Freedom's picture
Ingredients
  Dried sour cherries 1⁄4 Pound
  Boiling water 1⁄4 Cup (4 tbs)
  Medium rye flour 1 1⁄4 Cup (20 tbs)
  All purpose flour 28 1⁄2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Unsweetened dutch-processed cocoa powder 3 Tablespoon
  Non fat liquid egg substitute 3 Tablespoon
  Honey 1⁄4 Cup (4 tbs)
  Unsweetened applesauce 2 Tablespoon
  Vanilla extract 3⁄4 Teaspoon
  Butter milk 1 Cup (16 tbs)
  Cornmeal 1 Tablespoon
Directions

Preheat the oven to 375 degrees.
Mix the cherries and boiling water in a small bowl and set aside.
Sift the rye flour, 1 1/2 cups of the all-purpose flour, the baking powder, baking soda, salt, and cocoa powder together into a large mixing bowl.
In a separate bowl, beat the liquid egg substitute until frothy with an electric mixer.
Add the honey, applesauce, vanilla extract, and buttermilk.
Beat to mix.
Add the egg mixture to the flour mixture and blend with a wooden spoon just until the flour is absorbed.
Drain the cherries and stir them into the mixture.
Sprinkle 1/4 cup of all-purpose flour over the top and work by hand into a dough ball.
Let the dough sit in the bowl for 5 minutes.
Transfer the dough to a nonstick cookie sheet sprinkled with the cornmeal.
Using a sieve, dust the top of the dough with the remaining 1/2 teaspoon flour.
With a sharp knife that has been dipped in flour, cut an "X" in the center of the bread.
Bake for 40 to 50 minutes, until a tester inserted into the center comes out clean.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Servings: 
12

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