This Cacao sourdough bread might sound strange at first, but the dark chocolate and deep caramelized flavors of the bread are a perfect match!
Cacao sourdough bread is like a cozy hug for your taste buds with the tangy soul of sourdough and a deep, chocolatey twist. Just imagine the goodness of fresh, crusty bread mixed with the rich aroma of cacao.
Sounds dreamy, right?
This unique loaf was born when ancient sourdough met the beloved cacao bean, and magic happened. It’s not sweet like cake, but has that dark, earthy flavor that keeps you coming back for another slice.
Perfect with a swipe of butter or a drizzle of honey, it’s the kind of bread that makes you pause, smile, and savor every bite!
It also smells incredible as it bakes in the oven. The aroma reminded me of a cross between fresh baking bread and brownies…
Cacao Sourdough Bread
Difficulty: Beginner. Prep Time: 20 mins.
Cook Time: 20 mins. Rest Time: 5 hrs
Total Time: 5 hrs 40 mins
Servings:1
Ingredients
Sponge (Pre-Ferment):
150 g Water
150 g Active Masa Madre (Gluten-free sourdough starter)
90 g Brown Rice Flour
25 g Cocoa Powder
Dry Ingredients:
70 g Buckwheat Flour
80 g Carob Flour
75 g Sorghum Flour
84 g Potato Starch
84 g Tapioca Starch
14 g Ground Flaxseed
4 g Baking Powder
7 g Salt
50 g Chopped Cacao Nibs
28 g Whole Psyllium Husks
Wet Ingredients:
490 g Water
14 g Honey
Instructions
Prepare the Sponge
Gather your required ingredients.
In a bowl, combine water, sourdough starter, brown rice flour, and cocoa powder. Stir well to form a thick batter.
Cover and let it ferment at room temperature for 3–4 hours, or until bubbly and slightly risen.
Activate Psyllium Gel
In a separate bowl, whisk together the remaining 490 g water, psyllium husks, and honey
Let it sit for 10 minutes to form a thick gel.
Prepare the Dry Mix
In a large bowl, mix together buckwheat flour, carob flour, sorghum flour, potato starch, tapioca starch, salt, ground flaxseed, and baking powder. Mix well to combine.
Make the Final Dough
Add the sponge and the psyllium gel into the dry ingredients. Mix thoroughly using a stand mixer with a paddle attachment or a strong spoon until a thick, sticky dough forms.
Add cacao nibs, knead again.
Let rest for 15–20 minutes to allow hydration.
Shape & Ferment
Shape the dough into a boule or place it into a lined loaf tin.
Cover with a cloth or wrap and let rise at room temperature for 4-5 hours, or refrigerate overnight for a longer fermentation.
Bake:
Preheat oven to 230°C (450°F) with a Dutch oven or baking tray inside.
Score the top of the loaf and transfer it onto parchment paper.
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Bake:
• 25 minutes covered
• 25 minutes uncovered, until deep brown and crisp
Cool
Let the bread cool fully before slicing for the crumb to set.
Note
Serving Suggestion:
Slice and toast for a warm breakfast topped with almond butter, banana, and a drizzle of maple syrup, or serve alongside a creamy chai or hot chocolate for a comforting afternoon treat.
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