Sourdough Chocolate Coconut Bread Recipe – Cardamom & Spelt

Last Updated on 2 months by Neha Deshmukh

Sourdough Chocolate Coconut Bread Recipe – Cardamom & Spelt

Introduction

There’s just something magical about the smell of freshly baked sourdough filling the kitchen, isn’t there? I remember the first time I successfully baked a loaf – it felt like a real accomplishment! This Sourdough Chocolate Coconut Bread with Cardamom & Spelt is a little slice of heaven. It’s a bit of a project, yes, but the reward is so worth it. The subtle tang of sourdough, the rich chocolate, the sweet coconut, and that warm cardamom spice… it’s a flavor combination I absolutely adore. And using spelt flour adds a lovely nutty depth that takes it to another level. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average chocolate bread. The sourdough process develops incredible flavor and texture. Plus, the combination of spelt and whole wheat flour gives it a wholesome, satisfying bite. It’s perfect for a weekend brunch, a cozy afternoon treat, or even a special occasion. Honestly, it’s good any time!

Ingredients

Here’s what you’ll need to create this delicious loaf:

• 2 cups Bread flour (approx. 250g)
• ¾ cup Spelt flour (approx. 90g)
• ¾ cup Whole wheat flour (approx. 90g)
• 1 ¼ cup Water (approx. 300ml)
• 1 teaspoon Salt (approx. 6g)
• ¾ cup Sourdough starter (approx. 170g) – active and bubbly!
• ¾ cup Semi-sweet chocolate chunks (approx. 120g)
• ¾ cup Desiccated coconut (approx. 75g)
• ¾ teaspoon Green cardamom (crushed) (approx. 3g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Bread Flour: Understanding Protein Content
Bread flour is key for that lovely chewy texture. It has a higher protein content (usually 12-14%) than all-purpose flour, which develops more gluten. More gluten = more structure and chew!

Spelt Flour: A Nutty & Ancient Grain
Spelt flour has a slightly sweet, nutty flavor. It’s an ancient grain that’s easier to digest for some people. Don’t worry if you can’t find it – you can substitute with more bread flour, but you’ll miss out on that unique flavor.

Whole Wheat Flour: Adding Depth and Texture
Whole wheat flour adds a lovely earthy flavor and a bit more texture. It’s also packed with nutrients! I like to use a fine whole wheat flour for a lighter crumb.

Sourdough Starter: Maintaining Activity & Flavor
Your sourdough starter needs to be active and bubbly for this recipe to work. Think of it as the heart and soul of the bread! If it’s been in the fridge, give it a few feedings before you start.

Green Cardamom: Aromatic Spice Profile & Regional Uses
Cardamom is a wonderfully fragrant spice, commonly used in Indian desserts and chai. Crushing the pods right before using releases the most flavor. A little goes a long way!

Desiccated Coconut: Sweetness & Texture Variations
Desiccated coconut adds a lovely sweetness and chewiness. You can use unsweetened or lightly sweetened, depending on your preference. Toasted coconut would also be amazing!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Starter: Make sure your sourdough starter is active. It should have doubled in size after feeding.
2. Autolyse: In a large bowl, combine the bread flour, spelt flour, whole wheat flour, and water. Mix until just combined – don’t overmix! Let it rest (autolyse) for 30 minutes. This allows the flour to fully hydrate, leading to a better texture.
3. Incorporate the Starter: Add the sourdough starter to the flour mixture. Knead for 1-2 minutes until everything is combined. It will be shaggy at first, that’s okay!
4. Add Salt & Stretch & Folds: After 30 minutes, add the salt. Now, the fun begins! Perform stretches and folds every 30 minutes for the first hour. This develops strength in the dough.
5. Laminate with Goodies: After the final stretch and fold, gently laminate the dough by spreading it out and sprinkling with chocolate chunks, coconut, and cardamom. Fold the dough over itself a few times to distribute the fillings evenly.
6. Bulk Fermentation & Refrigeration: Cover the dough and refrigerate overnight (or up to 24 hours). This slow fermentation develops incredible flavor.
7. Shape & Bake: The next morning, gently shape the dough into a round or oval. Score the top with a sharp knife or lame. Preheat your Dutch oven in the oven at 250°C (482°F) for at least 30 minutes. Carefully place the dough into the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until golden brown and the internal temperature reaches 96-99°C (205-210°F).

Expert Tips

• Don’t skip the autolyse! It really does make a difference.
• Be gentle when laminating the dough – you don’t want to deflate it.
• A hot Dutch oven is crucial for creating a crispy crust.
• Scoring the dough allows it to expand properly in the oven.

Variations

• Vegan Adaptation: Substitute the sourdough starter with a vegan sourdough starter.
• Gluten-Free Adaptation: Use a gluten-free bread flour blend. I recommend one that includes xanthan gum for binding.
• Spice Level Adjustment: If you’re not a huge cardamom fan, reduce the amount to ½ teaspoon. Or, if you love it, add a little more!
• Festival Adaptation: During Christmas, I love adding dried cranberries and orange zest along with the chocolate and coconut. It’s a festive twist!

Serving Suggestions

This bread is delicious on its own, but it’s even better with a smear of butter or a dollop of cream cheese. It also pairs beautifully with a cup of chai or coffee.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.

FAQs

What is autolysing and why is it important?
Autolysing is letting the flour and water sit together before adding the starter and salt. It allows the flour to fully hydrate, which develops gluten and improves the texture of the bread.

Can I use a different type of chocolate in this recipe?
Absolutely! Dark chocolate, milk chocolate, or even white chocolate would all work well.

How do I know when my sourdough starter is active enough?
Your starter should have doubled in size after feeding and be full of bubbles. It should also have a slightly tangy smell.

What if I don’t have a Dutch oven?
You can bake the bread on a baking sheet lined with parchment paper. You might not get as crispy a crust, but it will still be delicious! You can try creating steam in the oven by placing a pan of hot water on the bottom rack.

Can this bread be made without spelt flour?
Yes, you can substitute the spelt flour with more bread flour. The flavor will be slightly different, but it will still be a great loaf.