Active time35 minutes
Total time4 hours+overnight
2 cups stone-ground whole wheat ﬂour
1 ¼ cups bread ﬂour
1 (12 ounce) bottle Stout-style beer
1 package dry yeast (about 2 ¼ tsp.)
4 tsp. granulated sugar
1 tsp. salt
½ cup dried tart cherries
4 ounces 70% bittersweet chocolate, coarsely chopped
1 tsp. water
1 large egg white, lightly beaten
2 tsp. coarse sugar
- Lightly spoon ﬂours into dry measuring cups; level with a knife. Combine whole wheat ﬂour, stout, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight.
- Remove mixture from refrigerator; let stand 1 hour.
- Add 1 cup bread ﬂour, granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a ﬂoured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining ﬂour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size. (Gently press 2 ﬁngers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.
- Preheat oven to 350°F. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with sugar. Make a ¼-inch-deep cut down the center of dough using a sharp knife.
- Bake at 350°F for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
Recipe and photo courtesy of Kathryn Conrad, WGC Culinary Advisor.
Total Fat: 5 g
(Saturated Fat: 2 g)
Sodium: 200 mg
Carbohydrate: 47 g
Fiber: 4 g
Protein: 7 g
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