Belgian Chocolate Bread with Crème fraîche

A not-too-sweet quick bread of whole wheat pastry flour, Belgian chocolate, plain kefir, pastured eggs and butter..


Belgian Chocolate Bread with Crème fraîche and Blueberries

For the bread (measure flour by weight, liquid by volume)

6 oz organic pastry flour
2 oz organic whole wheat flour
1 tsp sea salt
2 tbl baking powder
2 oz non-refined sugar
4 oz natural cacao powder
4 oz Belgian chocolate chips
4 oz filtered water
4 oz plain kefir or yoghurt
2 lg eggs
4 oz melted butter

Chart from The Prepared Pantry

Chart from The Prepared Pantry

Mix the dry ingredients (except chocolate chips) together in a bowl.

In a separate bowl, whisk together the eggs, water, kefir and butter.

Gradually whisk the dry ingredients into the wet ingredients until just combined.  Don’t over-mix.  Fold in the chocolate chips.

Pour batter into a buttered 4×8 loaf pan and bake at 350 degrees until just set, approximately 45 minutes. Don’t overbake.

Allow loaf to cool on a rack for 15 minutes.

For the Crème fraîche

Crème fraîche is similar to sour cream, but thicker and slightly more sweet than sour.

Mix together 3 parts fresh heavy cream and 1 part buttermilk or plain yoghurt. Cover and allow to stand on the counter overnight before refrigerating.

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5 thoughts on “Belgian Chocolate Bread with Crème fraîche

  1. You leave me speechless with each post and picture! Wow…just wow!

    [Okay, I’ve recovered…for a moment…
    I will want to try this recipe – I love cake and this looks divine. I need to get the Belgian chips and cacao powder first…have everything else.]

    Where do you find your recipes mostly, and where do you get most of your inspiration from?

    • I make up most of my own recipes (to the extent that that is possible) – I try to cite others’ work as “inspired by” or “adapted from a recipe by” where appropriate.

      Inspiration can come from anywhere- wandering the markets, cookbooks, other blogs..

      Thank you, Leesie!

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