Easy Baking: How To Make Crusty Artisan Bread in a Bread Maker/Machine (Chocolate Chip & Cherry Sourdough Bread recipe - Vegan)

Monday, 1 October 2018

Chocolate Chip & Cherry Sourdough Bread recipe - Vegan
If you remember my Chunky Apple & Spelt Soda Bread recipe from a few weeks back (check out that post here if you missed it), you'll know that I've been eager to try my hand at baking some sourdough/artisan bread for a while now.

Life has certainly been getting in the way of my baking attempts recently, but I have been able to make some advances in the kitchen with a little helping hand from a Panasonic bread machine, and I highly recommend them if you're busy/short on time, or simply don't have the energy to do all that kneading yourself! They basically do all the hard work for you and I've had some great success with making a couple of different variants of crusty bread recently - all of which have been delicious and are far healthier than what you'll find in the supermarket as you have complete control over what ingredients to use.

My favourite recipe at the moment has been for a Chocolate Chip and Cherry Sourdough Bread and for this, I simply followed a basic White Sourdough recipe (Jamie Oliver and Paul Hollywood have some good ones), and then added in some dairy-free Dark Chocolate Chips and a few dried Cherries as the last step, before it all went into the bread maker. I was surprised by how well it turned out and after a few tweaks here and there, I've managed to get it perfect.

Heads up: You'll need a Sourdough starter before you attempt this recipe - I used this recipe from The Guardian for mine, and a bread machine that has a Hard Crust Bread setting on it.

Chocolate Chip & Cherry Sourdough Bread recipe - Vegan
Ingredients (makes 1 loaf):
  • 450g Organic Strong White Flour, plus extra for dusting
  • 50g Organic Spelt Flour
  • Pinch of Sea Salt
  • Handful of dairy-free Dark Chocolate or Cacao Chips
  • 3-4 Dried Cherries, cut into small pieces

(for the Levain):
  • 80g Active Sourdough Starter
  • 80g Organic Strong White Flour

Method:
  • Make the levain the night before going to bed and this is pretty easy as you simply combine your Sourdough Starter and the 80g Strong White Flour in a bowl with 80ml of cold water, and mix it until it's all smooth. Cover the bowl with clingfilm and leave on the side overnight at room temperature. In the morning, your bowl mixture should look bubbly. 
  • The next day, in a separate large bowl, add the Strong White Flour, Spelt Flour and pinch of Sea Salt, mix together and make a well in the centre. Add the levain and 300ml of cold water.
  • Mix everything together until you have no lumps. Cover with a tea towel and set aside for around 30 minutes to allow the flour to absorb the water.
  • Pour the mixture into the pan of your bread machine, push the Dark Chocolate Chips and Cherries into the dough so that they are well covered, choose the setting (one for Hard Crust Bread will give you the best results for this recipe) and let the breadmaker work its magic. 
  • Once completed, allow to cool slightly before adding a light dusting of White Flour over the top to finish it off. Enjoy it sliced warm or cold with your favourite toppings. Any type of nut butter and jam works well with this one!

Chocolate Chip & Cherry Sourdough Bread recipe - Vegan
Storage tip: Keep it in a bread bin for up to a week (later on in the week it's great for toasting), or slice it and store in the freezer for up to a month. 

[This post is sponsored by Panasonic]

Have you ever used a bread machine?

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