Organic Emily

Chocolate Coconut Sourdough Bread

Chocolate Coconut Sourdough BreadIt’s so good you could almost call this a dessert!  Tender and chocolatey, this bread is a nice treat!

Recipe

2 cups water

1/2 cup starter

1/2 cup coconut oil, melted

1/2 cup honey

2 teaspoons salt

1/2 cup cocoa powder

2 cups whole wheat flour

4-5 cups all-purpose flour

In a large electric bowl fitted with a dough hook attachment, mix together the water and starter.  Add the oil, honey salt and cocoa powder.  Add the whole wheat flour then the remaining flour one cup at a time until the dough pulls away from the sides of the bowl.  Place the dough into a large glass bowl and cover with plastic wrap.  Let stand and raise for 12-24 hours.  I like to let mine sit overnight.

Once raised to double in size push down the dough and divide in half.  Make into round boules.  Sit them on their own piece of parchment paper and cover with plastic wrap.  Let raise until double, about another 2 hours.  Heat the oven to 500 degrees with a cast iron dutch oven.  Remove the hot pot from the oven and place the bread with parchment inside.  Cover the pot with lid and place in the oven.  Turn the heat down to 425 degrees and cook for 20 minutes.  Remove lid and cook for another 20 minutes.  Let cool on a wire rack.  Repeat for the second loaf.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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