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Chocolate sour cherry bread
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Chocolate and Sour Cherry Bread

Unless you're Italian and having 20 people over for lunch is the norm, I would recommend halving the recipe though because the loaf came out huge! Adapted from a Coles Easter baking brochure. Time required: 20 minutes prep, 1 hours for rising, 1 hour for proving, 25 minutes for baking. Makes 1 loaf
Prep Time2 hrs 20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Servings: 4 -8


For the Chocolate and Sour Cherry Bread:

  • 4 cups plain flour sifted
  • 1/4 cup caster sugar
  • 3 tbsp unsweetened cocoa sifted
  • 3/4 cup dried sour cherries
  • 1/4 cup real dark chocolate chips
  • 300 ml milk at room temperature
  • 2 x 7 g sachets of dried yeast
  • 2 eggs at room temperature, lightly beaten
  • 1 egg yolk lightly beaten


To make the Chocolate and Sour Cherry Bread:

  • In a large mixing bowl, combine flour, caster sugar, cocoa, dried cherries and chocolate chips.
  • Place milk in a large jug. Add yeast and eggs to the milk and whisk together.
  • Make a well in the centre of the dry ingredients and pour in the milk egg and yeast mixture.
  • Mix with a wooden spoon to form a soft dough, the knead for a few minutes using your hands.
  • The dough should becomes smooth and elastic.

Resting the dough:

  • Place dough in a lightly oiled bowl, cover with plastic film and set aside in a warm place for 1 hour or until doubled in size.

Proving the dough:

  • Line a tray with baking paper.
  • Punch down dough and knead until smooth.
  • Roll out the dough into a 50cm log and arrange into a ring on your baking sheet, press the ends together to join.
  • Set aside for another 1 hour to prove.

To bake the Chocolate and Sour Cherry Bread:

  • Brush egg yolk all over the bread.
  • Bake for 25 minutes, until golden brown and bread sounds hollow when tapped.
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