Cranberry and Chocolate Bread
Cranberry and Chocolate Bread
Ingredients
- 3 ½ cups (525 g) unbleached all-purpose flour
- 1 cup (150 g) dried cranberries
- 2 oz (55 g) dark chocolate, chopped
- 1 ½ tsp salt
- ½ tsp instant yeast
- 1 ¾ cup (430 ml) cold water
- 1/3 cup (50 g) whole wheat flour
Instructions
- In a large cast Iron Dutch oven or in a pot, combine the flour, cranberries, chocolate, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is not entirely smooth. Cover and let sit for 8 to 12 hours, or overnight, at room temperature.
Cranberry and Chocolate Bread