True to my style, there’s no fancy equipment, no elaborate techniques, and no years of experience required. If you have a healthy sourdough starter and a willingness to try something a little different, you’re already halfway there. Beyond the usual flour, water, salt, and starter, this recipe layers in black cocoa powder, instant coffee, ground caraway, and whole caraway seeds. The result is a loaf that’s boldly dark, subtly bitter, slightly earthy, and wonderfully complex—without ever being heavy or intimidating.
Whether you’re new to sourdough or a seasoned baker looking to step off the well-worn path, this bread is meant to surprise and delight. It’s not a “safe” loaf—and that’s exactly the point. If you’re adventurous and curious about pushing sourdough in unexpected directions, this recipe is designed to thrill you from the first aroma to the final slice.
- 500g King Arthur bread flour
- 2 tbsp black cocoa powder
- 1 tbsp ground caraway
- 1 tbsp caraway seed
- 1 tbsp instant coffee
- 100g whole wheat sourdough starter
- 350g bottled purified water
- 10g salt
- Combine sourdough starter and water and mix well.
- Add bread flour and combine using spoon until all dry flour has been incorporated into a shaggy mixture.
- Cover and allow to rest for 30 minutes.
- Sprinkle salt over the top and fold over several times to incorporate, cover and allow to rest for 30 minutes.
- Stretch and fold with wet hands 4 times rotating bowl 90 degrees each time, cover and allow to rest for 30 minutes.
- Repeat last step 3 more times, resting 30 minutes between each stretch and fold.
- Cover and let rest for an additional 4 hours at room temperature.
- Stretch and flatten into a square/rectangle.
- Fold each side over to 1\3 of the width and roll into a ball folding the sides inward while rolling.
- Form into a tight ball , dust with rice flour and place in a well dusted proofing basket.