This week’s bake of the week brings a special bread, one that I usually only make around this time of year near Valentine’s Day. But whenever I make it I wonder why I don’t make it more often! I’ve made different iterations of this loaf, but this one is my favorite. The bread itself is a sourdough with 50% rye flour, bringing a deep flavor with a nutritious punch. On top of that I add dark chocolate chunks and dried cherries, giving it sweet and tart notes. There is no added sugar in this bread; the chocolate and the cherries bring just the right amount of sweetness to keep it interesting without simply tasting like sugar. I like that this bread is good at any time of day – it feels indulgent for breakfast toast with warm, soft chocolate peeking between bright cherries and whole grain bread.
I’m also making my house sourdough with 25% freshly milled grains. This recipe is flexible and can use different grains, but these days I’m really enjoying a mix of red and white wheat with spelt! This loaf is great for everything, and we eat it in various forms every day. If you want to make it stretch, or have some around for a rainy day, try slicing half of it when you get it home and freezing it. That way, you can take out slices as you need them.
Breads can be picked up on Thursday, February 8th at Hillsdale College outside of my husband’s office, Kendall Hall 413. Orders can also be picked up at my home on Thursday and Friday afternoon, February 8th-9th. Be sure to indicate your pickup place when you order! If you need a time outside of those listed, just let me know.
Payment is by cash, check, or cashapp on pickup, or by credit card when you order at hillsdalehearth.com. Orders will be open online from now until Tuesday evening, February 6th.