Baking A Triple C Loaf Using A Sourdough Starter

Today's loaf uses three words starting with C to derive its taste from. We add Cocoa, Coffee and Chilies to the dough! None of theses flavours will dominate the loaf, but each is added in moderation, resulting in mildly flavoured loaf that is good for your normal everyday loaf, but will impress your guests at a dinner party as well. The rich brown colour adds visual interest and will have everyone guessing as to how you achieved it.

Start by brewing about 200 ml strong espresso. I have written two previous blogs with recipes for espresso based coffees, where I explain how this pot works. Feel free to refer to these blogs for advice, or simply for a delicious coffee treat.
Cinnamon-Honey Latte
Spiced Coffee

While the coffee is brewing, add 3 cups (750 ml) cake flour, 3 cups (750 ml) brown bread flour and 1 tablespoon (12,5 ml) salt to a large mixing bowl.

Add 4 tablespoons (50 ml) cocoa powder and 1 tablespoon (12,5 ml) dried chilies to the dry ingredients.

Mix the dry ingredients well.
Option 1: If using Instant Dry Yeast, add a packet to the dry ingredients.

Pour the espresso into a measuring jug (approximately 200 ml). Add 50 ml jam (any kind that you like) and stir it into the warm espresso to melt the jam slightly. We add jam, rather than sugar to this recipe to give the bread the faintest hint of fruitiness. Allow the mixture to cool to lukewarm.
Option 2: If using Active Dry Yeast, add a packet to the lukewarm coffee and jam and allow to froth up.

Add the coffee and jam mixture, 2 cups (500 ml) sourdough starter, 1 egg and 50 ml cooking oil to the dry ingredients.

Bring the dough together. If you find, as I did, that the dough is too dry, add water a spoonful at a time to bring it together, without inadvertently getting it too wet.

Knead the dough into an elastic ball on a lightly floured surface.

Prepare a bread tin with non-stick spray and lightly flour the bottom of the tin. Shape the dough to fit inside the tin.

Place the dough in the tin and score the top of the loaf.

Cover with plastic and allow to rise in a warm dry place.

Once risen, remove the plastic.

Bake in a preheated oven at 200 °C for 40-45 minutes.

Turn out on a wire rack to cool.

This bread is lovely with any of the normal accompaniments.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
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