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..

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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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