Soaked GF Chocolate Bread

I was so impressed with the bread recipe for GF Crusty Boule from HBIFMD that I decided to adjust a few of the ingredients and try to make chocolate bread. Of course, the day I decided to do that, I discovered I only had half the amount of cocoa powder I needed and no chocolate chips. But those were small details. As long as I could get the dough to bake nicely I could add those things in next time without the results varying too much. I followed the same steps as the regular bread recipe and once again it turned out just great! The pics below are lighter due to lack of cocoa and chocolate chips. Next time I bake it, I will replace these pics with better ones. :) This bread is not meant to be a dessert all on it's own. Therefore, it is not too sweet. Feel free to adjust the sugar amounts if you want a sweeter bread. I can say, though, that this bread makes fantastic french toast and would probably make really good bread pudding also.


The night before you bake your bread: mix the following ingredients well, form into a ball, and cover with a towel in a bowl. Let sit overnight. (NOTE: You can make this bread dairy free by skipping the soaking process completely and replacing the kefir with water. You can also replace the kefir with kombucha for soaking and still keep it dairy free.)

1 1/2 cup brown rice flour
1 1/2 cup sorghum flour
2 1/2 cups tapioca flour
1 cup unsweetened natural cocoa powder
1 TB sea salt
2 TB xanthan gum
Mix flours with whisk, then add liquids:
1 cup kefir or yogurt
1 2/3 cup lukewarm water

The next morning, after your flour has soaked overnight, break ball up into clumps and throw into mixing bowl. Start mixing. Add in the following ingredients:
2 TB granulated yeast
4 large eggs
1/3 cup olive oil
2 TB honey
Mix all ingredients until well mixed. Lastly, add in 2/3 cup chocolate chips.

Once dough is completely mixed, cover and let rise 2 1/2 hours (more if your kitchen is cold, less if it's very warm).

After rise time, turn oven to 450 degrees. Place an oven safe dish with 1 cup water in it on bottom rack of oven. Stoneware works great for this bread, so if you are using that be sure to preheat it with the oven. Grease pans generously. Wet hands and separate the dough into two clumps. You can use two bread pans, or you can form the dough into two balls and bake round loaves (one at a time if doing round loaves). Bake bread for 30-35 minutes. You may need to cover the top of the bread lightly with foil towards the end of the baking to prevent over-browning of the crust.

Once the bread is done baking, BE SURE to let it sit and cool before slicing it. If you try to slice it while it's still hot, it will be gooey. :) If you find you forget to soak the flour overnight but still want bread, use the same ingredients and directions, just skip the soaking process.


ready to soak


after rise time


finished loaf