Chocolate-Cherry Pecan Bread
- 3 cups unbleached all-purpose flour
- 1/2 cup rye flour, any type
- 1/2 cup traditional whole wheat flour
- 1/2 cup light brown sugar
- 2 1/2 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 3/4 cups cool water
- 3/4 cup chopped dried cherries
- 1/2 cup chocolate chips
- 1 1/2 cups diced pecans, toasted
- Mix flours, sugar, salt, yeast, and water in a large bowl.
- Add cherries, chocolate chips, and pecans. Stir well to make a very soft dough, and cover the bowl with plastic wrap.
- Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
- Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
- Let it rest 15 minutes, then form it into a ball.
- Place it in a lightly greased bowl, smooth side down. Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
- During the last 30 minutes of rising, preheat the oven to 450u0b0F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
- When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
- Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
- Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205u0b0F.
- Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. Yield: 1 loaf.
flour, rye flour, whole wheat flour, light brown sugar, salt, yeast, water, dried cherries, chocolate chips, pecans
Taken from www.food.com/recipe/chocolate-cherry-pecan-bread-266355 (may not work)