Bittersweet Chocolate, Cherry & Hazelnut Brownie Bread
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
50-60minutes 30minutes
Servings Prep Time
1loaf 30minutes
Cook Time Passive Time
50-60minutes 30minutes
Ingredients
Instructions
  1. Set rack to the middle position of your oven. If you are using a stone, place the stone on the rack. Preheat your oven to 200 degrees. Once oven reaches 200 degrees, turn off your oven.
  2. Heat milk and water to 180 degrees. Add yeast and 1 Tablespoon of sugar to milk/water mixture and let bloom for about 5 minutes, until mixture is frothy.
  3. Mix all 4 Tablespoons of sugar, flours, psyllium husk, cocoa powder, salt, baking powder, and cinnamon in a large bowl, or your stand mixer bowl. Mix until combined.
  4. Whisk espresso powder and vanilla into eggs.
  5. Melt chocolate and 4 Tablespoons of butter together.
  6. Add yeast and egg mixtures to dry ingredients and mix until no flour streaks remain. Add chocolate/butter mixture and mix until combined. Add in chopped hazelnuts, cherries, and chocolate chunks.
  7. Spray a piece of parchment paper and place in 9″ cast-iron skillet. Place dough onto parchment. Wet hands, and smooth out dough into a round loaf shape. Spray a piece of cling wrap, and place sprayed side down onto parchment paper and loaf in the pan. Place covered loaf into oven for 10 minutes.
  8. Remove pan from oven, and let bread rise 20-30 minutes at room temperature. Rising time will depend on the temperature of your kitchen – warmer kitchens may require less time, colder kitchens may require a little more.
  9. Preheat the oven to 400 degrees.
  10. Once bread has risen about 1 1/2 times it’s original size, remove cling wrap, spray bread with water and place in preheated oven. Immediately turn temperature in the oven down to 350. Bake bread for 50-60 minutes, or until top sounds hollow when tapped.
  11. Once bread is removed from oven, let cool in pan for 10 minutes. If you would like to brush melted butter onto your loaf, do it now while the loaf is still warm. After 10 minutes, remove bread from pan, peel off parchment, and let bread cool completely on wire rack for a few hours. (This will be an extreme test of willpower, as your entire kitchen will smell like delicious chocolate. Now is the time to dig into that extra chocolate that I know you have to satisfy your craving while you wait for this to cool!)
  12. Bread will keep at room temperature for 2-3 days in a covered container (I use a covered cake plate). If you would like to keep it longer, slice it and freeze in ziplock freezer bags.