Chocolate Beer Bread with Walnuts & Raisins

January, 2017

We can’t even begin to describe how good this is. And toasted? Heaven!

3 cups all-purpose flour

1 1/2 tsp salt

1/4 tsp quick-rise yeast

3 tbsp granulated sugar

3 tbsp cocoa powder

1/2 cup walnut halves, roughly chopped

1/2 cup golden raisins

1/4 cup dried cranberries

1 cup water

1/2 cup dark beer (poured slowly so there’s no head)

1/3 cup semi-sweet mini chocolate chips

Place the flour, salt, yeast, sugar, cocoa, walnuts, raisins and cranberries in a large bowl, and mix them together. Add the water and beer, and stir with a wooden spoon until the mixture forms a messy, shaggy dough. Add the chocolate chips, and knead them into the dough for even distribution. Cover the bowl with plastic wrap, and let it sit 14 to 24 hours.

Punch down your risen dough, form it into a ball and place it on a well-floured dinner plate. Generously dust the top with more flour, and loosely cover with waxed paper. Let rise for 2 hours.

Place a large cast-iron pot (with lid) in the oven, and heat to 450˚F. Remove the heated pot from the oven and carefully centre the risen dough inside (bottom side of dough up). Cover the pot with the lid, and place it back in the oven for 30 minutes. Remove the lid, reduce the heat to 425˚F and bake 15 minutes more. Place the baked loaf on a rack to cool.  t8n

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