Savory Cocoa Bread



  • Active Prep Time: 30 mins
  • Passive Prep Time: 2 hours
  • Cooking Time: 45 mins
  • Total Time: 3 hours, 15 mins

A dark, pleasantly bitter bread that can be made earthier by substituting a cup of of whole wheat flour. Serve with something creamy and/or briny – butter, cream cheese, pickled green tomatoes, roe, etc.


Makes 1 loaf


  1. Combine flour and yeast in a large bowl. Stir in salt, water, and oil. Bring the dough together and let sit for 20 minutes at room temperature.
  2. Knead dough until elastic and smooth, about 10-15 minutes. Grease a large bowl with the olive oil and place dough in bowl. Cover bowl with plastic wrap or a damp tea towel, and proof until doubled in size, 1-1.5 hours at room temperature or overnight in fridge.
  3. Shape the dough into a boule and let proof until doubled in size, usually an hour.
  4. Preheat the oven to 425°F.
  5. Dust boule with flour and score the top with a sharp knife, either in an X or a row of slits.
  6. Bake for 15 minutes at 425°F. Decrease to 375°F and bake for another 30 minutes.
  7. Let cool and eat! 

Recipe Info

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