Cacao Sourdough Bread with Hazelnuts and Sour Cherrie

Writing this recipe has been long overdue. I have made this bread every week now for the last 3 weeks and I still can't get enough of it. In the beginning I was still figuring out the best composition of the sourdough, the spelt flour, the nuts and dried fruit. And even though this bread contains a lot of ingredients that will make you think 'Sweet' - it's more of a savoury kind of snack, or actually it's somewhere in the middle, which makes it perfect as an afternoon snack. 

You can use your own homemade sourdough, or if you are in a hurry or you want to be spontaneous you can also use bought sourdough (usually rye sourdough). However, if you have time, I highly recommend making your own. It's so much fun and so rewarding. You can find my recipe for spelt sourdough in my earlier post on spelt sourdough bread rolls


  • 360g wholewheat spelt flour 
  • 3tbsp high quality unsweetened cacao
  • 100-150g spelt sourdough 
  • 150-200ml lukewarm water
  • 20g fresh yeast or 1 sachet dry yeast 
  • 80-100g hazelnuts
  • 100 dried sour cherries 
  • salt


1. Dissolve the yeast in the water, best if lukewarm. 

2. Mix the flour with the cacao and a pinch of salt. 

3. Now gradually add the liquid to the flour, as well as the sourdough, mixing everything together roughly with a spoon.  Transfer the dough to a clean surface. 

4. Knead the dough for at least 3min. until it's soft, fairly flexible and not sticky. If your dough is too dry add more water, if it's too wet (and sticky) add a little more flour.
- You will get a feel for the right kind of consistency after a while, it takes a little practice. -

5. Place the dough in bowl, cover with a towl and leave in a warm place to rest for 1-2hours. 

6. On a clean surface, stretch the dough into a rectangle, spread the hazelnuts and cherries on the dough. Fold from the outside in, and gently knead the dough until the nuts and cherries are evenly distributed. 

7. Place dough in a proving basket or a bread tin, cut diagonally several times, cover and let rise another hour. Towards the end, preheat the oven to 220°C top/bottom heat or 200°C fan and place a heatproof bowl of water in the bottom of the oven.
- I personally feel that my bread gets crispier on the outside and moister in the middle when I bake it on top/bottom heat. -  

8. Bake for 5min., then turn the heat down to 200°C top/bottom heat, or 180°C fan and bake another 20-25min. When you tap on the bottom of the bread it should make a hollow sound.