Chocolate Cherry Bread
|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|
|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)|
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.