Cacao and Morello Cherry Cob

Prep Time: N/A | Cook Time: 30mins | Serves: N/A

The intense rich flavour of the Cacao meets the fruity, bitter cherries in this moreish cob. The incredible texture of the Cacao Nibs adds crunchy depth with each bite.

Ingredients

500g strong plain flour, plus extra for dusting
2 tsp salt
30ml olive oil
10g dried yeast
390g morello cherries
100g Naturya Cacao Nibs
2 tsp Naturya Acai powder

Method

Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other
Slowly add 320ml water and mix by hand until the dough is pliable
Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes
Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the Cacao Nibs
Mix well, adding a little flour if the dough becomes too wet
Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours)
On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand
Lay one strand across the other to make a cross
Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end
Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited
Push any loose ends under the loaf
Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour
Preheat the oven to 220°C/200°C(fan)
Bake the bread for 20 minutes, then reduce the oven temperature to 200°C/180°C(fan) and bake for a further 20-25 minutes.
Transfer to a wire rack to cool
Once cooled, slice and serve