Chocolate Rye Bread Recipe

This month I’ve been baking pastries (like this chocolate rye bread recipe), rolls, muffins, and tasty treats that remind me of the delicious fixings that make up the brunches and breakfasts served around Mother’s Day. It seems that many restaurants, hotels, and families love to celebrate Mother’s Day with a brunch or breakfast.

Can someone tell me the history of deciding that the morning is the best time for Moms to celebrate motherhood? Cause it seems like it may have been cooked up by someone that wanted to get things done later in the day.

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Kavring: Swedish Dark Rye Bread

Not to say I don’t like a great breakfast…I do. Especially when I don’t have to make it. Which is why this tradition is absolutely fine. But, why is it tradition to wake Mom up with breakfast in bed? This seems unwise and unfair. Why can’t it be tradition to let Mom sleep in and take her out for cocktails and burgers later in the day?

Oh yes… IF we choose to celebrate Mother’s Day with brunch or breakfast items, then let’s be sure they are recipes that she doesn’t generally make for her family. It’s time to dust off some of the fancy and unusual recipes. Show off a bit. Go hog wild. And, if it takes you all morning to make it…

There is nothing difficult about this recipe. Actually, quite the opposite. It’s easy. But, it is unusual. Rye flour isn’t usually paired with sweet breakfast pastries. This isn’t exactly a sweet bread. But neither is it a true rye bread. It’s just a lovely in between.

Sourdough Pumpernickel Bread Recipe

If someone were going to create a brunch with a menu just for me, I would like it to have this bread on the menu. I adore the heartiness of it, the earthiness, and yet the dark chocolate gives moments of sweetness that all women love.

I use a blend of rye and wheat flours for great nutrition and to keep it from getting too dense, and of course I include dark chocolate for all the iron.

Try subbing out the eggs with your favorite egg substitute, it should work fine. And, coconut milk is a fantastic substitute for the 1/2 and 1/2–you’ll love the flavor with this. You’ll be able to find your favorite [easyazon_link identifier=”B000EUHEYG” locale=”US”]vegan dark chocolate[/easyazon_link] to use! 

Mexican Chocolate Sourdough Bread

I make this in a [easyazon_link identifier=”B0000D8CAM” locale=”US”]bundt pan[/easyazon_link] because when I make them as cupcakes it seems everyone thinks they should be sweet. When I make it as a loaf pan I get comments on how sweet it is. A bundt pan is a good happy middle, but this recipe works great as muffins or in a loaf pan, as well!

This bread is great served by itself with a bit of butter, nut butter, or jam. Because it’s a bit on the crumbly side it won’t be a great option for slicing and using for sandwiches.

Honestly, a few slices of this bread sat on my table for several days and was just as delicious each day. It doesn’t dry out too badly and with a quick pop in the microwave it was soft and gooey. However, for best results cover with saran wrap and store on the counter.

Chocolate Rye Shortbread

Janel Hutton finished Professional Cooking Fundamentals coursework in Sur La Table Culinary Institute, has been featured on many websites, magazines, and brands including Better Homes and Gardens, Woman's Day, Cottages and Bungalows, Country Living, Reader's Digest, she was a Stillwater Gazette Columnist, taught classes for Pinners Conference, and much more... AUTHOR OF: Spices, Sauces, & Condiments, Slow Cooker Essentials, and Creative Gift Ideas: 52 Unique Gift SetsThis Rye Chocolate Cherry Sourdough bread packs a trio of intense flavors: earthy whole grain rye, semi-sweet chocolate chunks, and tart Montmorency cherries. Spread butter on a slice and you’ll be tempted to call it a dessert, but the high fiber and mineral content of rye, the antioxidants in chocolate and cherries make the bread nutritious too.

Rye is increasingly being used in sweet baking according to this LA Times article, and it has long been a part of breads Eastern European, Nordic, and Baltic countries. Rye is one of my favorite flours to add to berry breads because the grain isn’t overwhelmed by the sweetness of the berries.

Rye flour is low in gluten, but the acid from sourdough fermentation helps the crumb structure develop. In my experience, dough with a high percentage of rye flour doesn’t benefit from stretching and folding or a lot of mixing. At half rye and half bread flour, this dough could go either way. I cut the stretching and folding to two rounds as a compromise, but skipping it altogether is fine also. Between the heavy additions to the dough, and the high percentage of whole grain rye flour, this bread does not yield an open crumb, but it is tender and delicious.

Bittersweet Chocolate Bread — Unwritten Recipes

The recipe below includes two variations, one that is leavened only with sourdough starter, and one that uses yeast water and cold sourdough starter. Check out this thread in the forums for more about yeast water. I believe that the additional sugar and yeast from the yeast water open the crumb in that version a tiny bit more.

I have a strong preference for sour cherries like Montmorency as they are tart and taste less like prunes, but you can use sweet cherries such as Bing, or even a different berry altogether. As for the chocolate, I had store brand semi-sweet chocolate chips and chunks, but I plan to use Valrhona or similar dark chocolate in the future. You can, of course, experiment with whatever brand of chocolate and cocoa percentage you prefer.

In this sourdough bread, the deep flavor of whole grain rye has equal footing with the intensely tart Montmorency cherries and melty chocolate chunks. Just shy of a dessert, this bread is perfect for breakfast or as a midday energy boost with a steaming cup of tea.

How To Make Rye Bread Recipes

The volume conversions are approximate, and sourdough starters can vary in hydration. Please use more or less water/flour as needed to ensure all ingredients are incorporated. Moreover, if your dough feels or looks dry after some time has passed, you can add a small amount of water to the dough while doing a stretch and fold. The photo gallery below will give some indication of dough hydration.

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