Chocolate and Cranberry Bread

This bread tastes freaking GOOD fresh right out of the oven. Chocolate and dried cranberries.. a match made in heaven. The kitchen smelled heavenly while this was baking and tasted even better with spread with a little butter. A note on the chocolate, I used 50% dark chocolate flavoured with sea salt, but it doesn’t have to be dark, simply use your favourite chocolate and you will enjoy the bread even more.

Chocolate and Cranberry Bread

adapted from Azelia's Kitchen

400 g White bread flour
100 g Wholemeal flour
50 g Cocoa powder
10 g Salt
1 g Dried instant yeast
370 ml Lukewarm water
220 g Rye levain, 100% hydration
40 g Olive oil
100 g 50% Lindt dark chocolate with sea salt, chopped
100 g Dried cranberries

In the bowl of your stand mixer, add in the flours, cocoa powder, salt and dried yeast. Make a well in the center, add in water, rye levain, and olive oil. Stir together until you have a smooth dough. Cover and rest for 30 minutes at room temperature.
Turn out the dough onto a lightly floured work surface. Gently knead in the chopped chocolate and dried cranberries. Cover and rest at room temperature for 20 minutes. Lightly knead a few times and cover to rest for a further 20 minutes.
Shape the dough into an oval and place, seam side up, into a floured proofing basket. Cover tightly and proof the dough in the fridge overnight.
Preheat the oven to 220C/430F with an empty baking tray on the floor of your oven to heat up. Pour about 500 ml of hot water into the now hot baking tray. Invert the dough onto the baking tray lined with parchment paper. Score and bake for 45 minutes.