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Chocolate Cinnamon Rye… with Walnuts


Cocoa Cinnamon Rye with Walnuts

Wow, did this bread ever smell great, in dough form, while baking and … while eating! It is at it’s best once cooled and given some time to mellow.

I got the inspiration for the chocolate cinnamon blend from Peter Reinhart’s bread, Chocolate Cinnamon Babka, see my post here: from his book, Artisan Breads Every Day. I loved that blend of flavors, chocolate and cinnamon.

.The Babka had a filling made up of the two flavors, so I thought I would experiment with a bread using them. Rye breads can have a cakey texture, so I thought I would go with a rye bread formula. The outcome was more than I expected, the flavor is really nice, especially when you let it set a while to allow the flavors to blend and get stronger.


Chocolate Cinnamon Rye…with Walnuts

Mix together:

  • 11 oz/312g vigorous starter @ 100% hydration
  • 14 oz/397g strong cold coffee
  • 2 oz/56g blackstrap molasses
  • .3 oz/85g (about 1 Tablespoon) cinnamon (add an additional 1/2 Tablespoon if you want more cinnamon flavor)
  • 3 oz/85g cocoa powder
  • 7 oz/198g bread flour
  • 4 oz/113g dark rye flour
Makes 2lbs 9.9 oz/1187g pre-dough @ 103% hydration.
Mix together well and then let set for 2 hours at room temperature (68-70F). Fold dough once during this time. After the two hours is done:
In a medium mixing bowl mix together:
  • 7 oz/198g bread flour
  • 4 oz/113g dark rye flour
  • .6 oz/17g salt
Note: This is a lean, piquant loaf, if you desire a softer, sweeter loaf, add 1.5 oz/42g of brown sugar and 1 oz/28g of oil and bake at 400F. 
Makes 3lb 4.9 oz / 1499g dough @ 65.9% hydration.
Mix the ingredients together well and then add to the autolysed mixture, kneading in for several minutes until well incorporated. The dough will feel like clay and be smooth and soft.
Allow the dough to ferment, covered at room temperature, for five hours. Fold dough twice during this time. After the bulk ferment is done. Divide the dough into two pieces and work in:
  • 3 oz/85g of broken large walnut pieces per loaf (you can also add some of those large dark chocolate chunks if desired)
Shaped Loaves

Shaped Loaves

(work the walnuts) into each loaf. Shape. Then allow the dough to set for one more hour at room temperature. Cover and refrigerate overnight.
Next morning I got to use my new Brod and Taylor  proofer…. it worked great. I took out the first loaf and set the temperature at 80F degrees. After one half hour I took out the other loaf and it joined it’s twin in the proofer.
After an hour and a half, I turned the proofer up to 85F degrees. It took three and one half hours to proof and the dough skin was delicate enough to crack even though I am sure it was ready to bake. It is great to have real control over the proofer and to regulate how warm I want it to be, it’s like a luxury really, for a home baker. There was plenty of room in the proofer for two of the smaller sized bannetons, the ones that hold 1- 1.5 lbs of dough.
I had the oven preheated to 435F degrees with an oven stone and used the roasting pan method of baking. Slash the loaf and spray it lightly with water, as the crust is delicate and a sprayed loaf will crack more. I baked it covered with the lid for 20 minutes, then removed the lid and baked an additonal 20 minutes, turning once for even browning.
Allow the bread to cool completely and set for the full flavor to reveal itself. This bread is delicious served with fresh butter or cream cheese.
As an alternate idea, roll the dough out, spread with butter, cinnamon, sugar and walnuts and roll up like a cinnamon swirl loaf.
This post will be sent to Susan’s Yeastspotting… and guest host:
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  1. MC MC
    November 20, 2011    

    Oh my gosh, Teresa! Are you trying to make us perish with envy? These breads look scrumptious. They will be perfect for holiday breakfasts. I can only imagine the fragrance that will permeate the house… Mmm!

  2. November 21, 2011    

    I almost though this was a cake. I love the color of the bread and the slices with the walnuts…yum. French toast please.

  3. November 21, 2011    

    This sounds absolutely delectable!! Thank you!

  4. November 24, 2011    

    What a great mixture! Cinnamon and chocolate, that sounds so tempting!

  5. Carol Carol
    June 6, 2013    

    Hi Terassa how much water that should add in the recipe? It did not mentioned in the recipe above. Thank you.

    • northwestsourdough northwestsourdough
      June 7, 2013    

      Hi Carol, there is 14 oz of coffee in the dough. That is the liquid.

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  1. Hefe und mehr » Blog Archive » Yeastspotting on November 25, 2011 at 8:12 am

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