Chocolate Bread

With spelt and rye sourdough

beckscocoaMUC, Beck Michael
 Flectra image and text block

Every single slice a piece of chocolate heaven – concocted by cocoa enthusiast Michael Beck. Do not be deterred:

The result is worth the time and effort! The cocoa aroma caresses your sense of smell and bears out the strong body of the bread.

Ingredients (1 loaf)


  • 275g rye flour, type 1150
  • 275ml water (50°C)
  • 55g mother dough
  • 6g salt

Sourdough starter

  • 55g spelt flour, type 630
  • 55ml water
  • 0.06g fresh yeast (equals about half a pinhead)

Main dough

  • Sourdough
  • Starter
  • 220g rye flour, type 1150
  • 80ml water (45°C)
  • 60 g BecksCocoa Criollo
  • 10g coconut sugar
  • 7g salt


Mix the sourdough ingredients and leave to ferment for 12–16 hours at 20–22°C. You can prepare the mother dough yourself or ask your local baker for a small bit. Mix the starter ingredients and leave to ferment for 12–20 hours at 20–22°C.

After fermentation is complete, mix all ingredients and knead on lowest speed for 8 minutes and 1 minute on speed 2 of your food processor. Dough should be at about 28°C. Alternatively you can knead the dough manually.

Now it's time for patience again: The dough needs to rest for 30 minutes at 20–22°C. Knead the dough into a round shape and place into the banneton, smooth side down. Leave to rise for about 60 minutes at 20–22°C. Bake for 50 minutes at 250 °C, lowering to 210°C. Steam sparingly.

Leave to cool – and enjoy slice after slice!

Modified recipe based on a Plötzblog creation.