MILK CHOCOLATE RYE BREAD from 100 MORNING TREATS P. 72.
I chose this recipe for the rye-and-chocolate component. That it called for buttermilk, and two kinds of chocolate was a plus.
Making a half recipe in an 8”x4” Fat Daddio loaf pan, I used KAF medium organic rye, Valrhona Dutch process cocoa powder, TJ’s Pound plus milk chocolate, and a 3 ½% fat buttermilk. The “bread” baked for 45 minutes.
I see a lot of comments on-line regarding excessive sugar quantities in Sarah’s recipes. This is not one of those (another plus). I would hesitate to call it “bread”, however. It’s a pleasing, chocolatey, fudgy, lightly sweetened loaf that we both liked. A very nice afternoon tea/coffee cake that doesn’t leave one in a sugar coma.
No mixer and few bowls required - possibly a qualifier for The Quick Bread Thread? Will make again.
