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🍽️ Chocolate Stockbread with Cherry Dip
436 kcal · 30 min · 4 servings
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Ingredients
- 0.5 cube yeast
- 2 tbsp beet sugar (20 g each)
- 130 ml lukewarm milk (3.5% fat)
- 250 g spelt flour type 1050 (+ 1 tbsp for working)
- 2 tbsp cocoa powder (highly defatted; 15 g each)
- 1 pinch salt
- 50 g dark chocolate chips
- 2 tbsp dried sour cherries (15 g each)
- 100 ml cherry juice
- 200 g soy sky
- 1 pinch fleur de sel
Instructions
- 1. Put the yeast, one tablespoon of sugar, and the milk into a small bowl.
- 2. Stir the mixture until smooth and let it rest for ten minutes.
- 3. Put the flour, cocoa powder, a pinch of salt, and the remaining sugar into a large mixing bowl.
- 4. Pour the yeast milk over the dry ingredients.
- 5. Knead everything into a smooth dough.
- 6. If the dough is too dry, add a little milk.
- 7. If the dough is too sticky, add a little flour.
- 8. Fold the chocolate drops into the dough.
- 9. Cover the bowl and let the dough rise for about one hour.
- 10. Finely chop the dried cherries.
- 11. Put the chopped cherries and the cherry juice into a saucepan.
- 12. Simmer the mixture for ten to fifteen minutes over medium heat.
- 13. Keep cooking until the mixture becomes syrupy and thick.
- 14. Let the cherry mixture cool down a bit.
- 15. Stir the skyr until creamy.
- 16. Add the cooled cherry mixture to the skyr.
- 17. Mix both ingredients thoroughly.
- 18. Season the dip with fleur de sel (fine sea salt).
- 19. Divide the dough into four equal portions.
- 20. Lightly dust your work surface with flour.
- 21. Shape each portion into a long rope.
- 22. Wrap one dough rope around a wooden stick.
- 23. Wrap the remaining ropes around wooden sticks as well.
- 24. Hold the sticks over a hot grill or an open fire.
- 25. Grill the breads for ten to fifteen minutes.
- 26. Turn the breads constantly so they bake evenly.
- 27. Serve the finished stockbreads with the cherry dip.
Nutrition per serving
- kcal: 436
- Protein: 19 g · Fett/Fat: 8 g · Carbs: 71 g