Recipes
Aran Goyoaga's Spiced Chocolate-Cranberry Yeast Bread
Makes 1 loaf
ingredients
- 2⅓ cups/525 grams full-fat oat milk, heated to 105°F
- 2 tablespoons molasses
- 1 tablespoon/12 grams active dry yeast
- 3 tablespoons/30 grams psyllium husk powder
- 2 tablespoons/15 grams fine flaxseed meal
- 2 cups/240 grams buckwheat flour, plus more for dusting
- 1 cup/120 grams tapioca starch
- 1 cup/125 grams dried cranberries
- 3 ounces/90 grams 70% chocolate, chopped
- 2 tablespoons/15 grams cocoa powder
- 1 tablespoon finely grated orange zest
- 1½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
Method
- Preheat oven to 425°F. Dust the inside of a one-pound loaf pan with some buckwheat flour.
- In a medium bowl, whisk together the milk, molasses, and yeast and proof for 10 minutes until bubbly. Whisk in the psyllium and flaxseed and let it gel for 5 minutes.
- In the bowl of a stand mixer, stir together the remaining ingredients. Add the yeast gel and, using a dough hook, mix the bread on medium speed until it comes together and feels smooth. The dough will be sticky and moist. Add a touch more milk if it feels dry.
- Dust your work surface with some buckwheat flour and shape your bread into a log that is about 8 inches long. If there are many cranberry or chocolate pieces on the surface, press them in so they don’t burn while baking. Place the dough inside the prepared loaf pan, cover with a kitchen towel and proof for about 45 minutes or until nearly doubled.
- Dust the dough with a bit more flour and bake for 30 minutes. Then, carefully invert the bread out of the pan, reduce oven temperature to 375°F, and place directly on the oven rack for another 30 minutes.
- Transfer the bread to a wire rack and let it cool for at least 1 hour before cutting. The crust might seem very hard at first but should soften as the bread cools. It’s important to let the bread cool so the crumb sets and doesn’t become gummy. Store the bread wrapped in parchment paper for up to 2 days.
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