I introduce you to my beautiful Dark Chocolate Cherry Rye Loaf. Spotted with dark chocolate chips and juicy cherry halves, this loaf is decadent yet light. And it’s kind of an interesting loaf…did I mention rye flour?
I have a soft spot for rye flour. Actually, it’s more than a soft spot. It’s a full blown lovesick spot for rye. I think about rye when I’m not baking, I think about it when I’m falling asleep late at night, and I swear I think about it in my dreams. Never leave me, rye. I beg you.
This loaf is decadent but still made of delicious whole foods. This is the loaf you want with your cup of coffee or tea in the morning. Find a more elegant quick bread, I dare you.
I mean, come on! Just look at those cherries and chocolate chips.
A Brief Musing on Rye Flour
Flour flavor can actually DO something for a baked good! This dark chocolate cherry rye loaf is amazing because it uses rye flour and almond flour. The stone ground rye flour I’m using adds a bit of flavor depth that is just a little different. It’s the perfect flavor to balance out juicy succulent fresh cherries and the bitterness of dark chocolate. Ugh, please get me another slice of this baby.
I use rye flour from Farmer Ground Flour, a company I found through my local Whole Foods. Freshly ground flour is the best flour you can work with. Also, the flour I’m working with is stone-ground, as opposed to roller-milled, which is pretty commonplace in commercial flour products. Roller-milled flour may produce a better rise in baked goods but stone-ground means it’s more nutritional and more flavorful because it still contains the germ and bran. If you’re interested, check out this article for more info.
I would highly suggest checking out some local flour mill products in your area! You never know what kinds of interesting things you might find, even in your local grocery store. Fresh flours can actually add a lot of cool flavor to your baked goods that you wouldn’t have thought of!
Now, let’s get baking!
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Dark Chocolate Cherry Rye Loaf
- 9"x5" loaf pan
- 1 1/4 cups (155g) rye flour
- 1 cup (100g) almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (112g) applesauce
- 1/4 cup (55g) neutral oil (I use avocado oil)
- 2/3 cup (135 g) lightly packed dark brown sugar
- 3 eggs
- 1/4 cup (60g) kefir (or buttermilk)
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 1 cup (175g) pitted & halved cherries
- 1/2 cup (90g) dark chocolate chips or chunks
- Preheat the oven to 350°F (or 180°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, mix together the flours, baking powder, baking soda, and salt.
- In a large bowl, whisk together the applesauce, oil, and brown sugar. Add eggs, kefir, and extracts until thoroughly combined.
- Sift the flour mixture over the egg mixture, breaking up any almond flour clumps with your fingers as you go. Add any leftover small granules in the sifter to the bowl as well. Mix with a spatula until just combined.
- Fold in the cherry halves and dark chocolate chips carefully as to not over mix.
- Scrape the batter into your prepared loaf pan and level the top of the batter evenly with a spatula. Bake for 55-60 minutes. The bread is done when its internal temperature reaches 190°F (or 87°C), or when an inserted toothpick comes out cleanly.
- Let cool in pan for 10-15 minutes before removing loaf to a cooling rack.
I will make you again and again, loaf.