Chocolate Seed Bread with Cherries & Cacao Nibs

Made by Chef David Rodriguez, Chef at The Kitchen in Sacramento


  • Bowl Scraper
  • Bench Scraper 
  • Mixer 
  • Dough Hook
  • Large Bowl
  • Scale
  • Muffin Tin or Loaf Pan 

Cooking Time

6 Hours
Makes 12 Servings



Chocolate Bread
  1. In a mixer fitted with the dough hook, add room temp water, agave, vegetable oil and yeast.
  2. Mix all the flours, salt, cocoa powder together and add to the mixing bowl.
  3. Mix on speed 2 for 5 minutes.
  4. Continue mixing on speed 5 for 6 minutes until a window is achieved. May be an additional minute or 2.
  5. Sprinkle in cherries and cacao nibs and mix for an additional minute.
  6. Allow to rest for 30- 40 minutes or until doubled in size.
  7. Punch down dough then shape in to roughly 12, 100 g balls or 2, 600g loaves.
  8. Final proof should take about 45- 1hr. or for dinner rolls, 1 -1hr 30 minutes in a warm place.
  9. Bake rolls at 350*F for 12-15 minutes turning half way through baking.
  10. Bake loaves at 325*F for 25-30 minutes internal temperature of bread should be between 195*F to 210*F when done.