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Coconut Rice Sourdough Bread with Chocolate

Addictive and custardy but not too sweet, this coconut rice sourdough bread with chocolate was a flavor dream come true for me.


  • 310 g bread flour
  • 1 can unsweetened coconut milk (~380g)
  • 1 cup mashed cooked rice
  • 80 g sourdough starter
  • 1/2 cup unsweetened coconut flakes
  • 9 g salt (1 1/2 tsp)
  • 1 cup semisweet or dark chocolate chips
  • 0-3 Tbsp water (as needed to absorb flour)

Proofing basket

  • 1-2 Tbsp olive oil
  • 1/4 cup unsweetened coconut flakes


  • Mix all of the ingredients and cover the dough.
  • Let the dough sit at room temperature for about 10-12 hours. Don't expect to see much rise mainly because of the rice, but know that there is leavening activity in there.
  • Scrape the dough out onto a floured counter, flour it more and spread it out, fold it in thirds and then in half. Using a dough scraper will help.
  • Let the dough rest for 15 minutes while you prep a rectangle of plastic wrap for your proofing basket. Lay it flat on your counter or table and brush a couple of tablespoons of oil onto the center of the plastic. Then sprinkle coconut flakes onto the plastic in a boule or batard shape (see photo in the gallery).
  • Flip your dough and shape it into a boule or batard as best you can with your scraper. It will be floppy and wet, but scoop it up and place it on the flaked plastic, and then lift the plastic into a proofing basket.
  • Cover the dough and put it in the refrigerator for about 10 hours or do a room temperature final proof for 1-2 hours.
  • Preheat your oven and baking vessel to 450F for 30 minutes.
    Flip the dough into the hot baker so that the coconut flakes are on top.
    Bake at 450F 
    35 minutes with the lid on 
    15 minutes with the lid off
    The internal temp should be about 205F when it is finished.