Chocolate Cherry Bread Recipe




 Dried sour cherries1⁄4 Pound
 Boiling water1⁄4 Cup (4 tbs)
 Medium rye flour1 1⁄4 Cup (20 tbs)
 All purpose flour28 1⁄2 Tablespoon
 Baking powder1 1⁄2 Teaspoon
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Unsweetened dutch-processed cocoa powder3 Tablespoon
 Non fat liquid egg substitute3 Tablespoon
 Honey1⁄4 Cup (4 tbs)
 Unsweetened applesauce2 Tablespoon
 Vanilla extract3⁄4 Teaspoon
 Butter milk1 Cup (16 tbs)
 Cornmeal1 Tablespoon

Nutrition Facts

Serving size

Calories 240 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.53 g2.7%

Trans Fat 0 g

Cholesterol 1.3 mg

Sodium 355.1 mg14.8%

Total Carbohydrates 52 g17.3%

Dietary Fiber 5.2 g20.7%

Sugars 12.2 g

Protein 7 g14.8%

Vitamin A 2.3% Vitamin C 0.05%

Calcium 9.8% Iron 18.2%

*Based on a 2000 Calorie diet


Preheat the oven to 375 degrees.
Mix the cherries and boiling water in a small bowl and set aside.
Sift the rye flour, 1 1/2 cups of the all-purpose flour, the baking powder, baking soda, salt, and cocoa powder together into a large mixing bowl.
In a separate bowl, beat the liquid egg substitute until frothy with an electric mixer.
Add the honey, applesauce, vanilla extract, and buttermilk.
Beat to mix.
Add the egg mixture to the flour mixture and blend with a wooden spoon just until the flour is absorbed.
Drain the cherries and stir them into the mixture.
Sprinkle 1/4 cup of all-purpose flour over the top and work by hand into a dough ball.
Let the dough sit in the bowl for 5 minutes.
Transfer the dough to a nonstick cookie sheet sprinkled with the cornmeal.
Using a sieve, dust the top of the dough with the remaining 1/2 teaspoon flour.
With a sharp knife that has been dipped in flour, cut an "X" in the center of the bread.
Bake for 40 to 50 minutes, until a tester inserted into the center comes out clean.