Chocolate Pain de Campagne with Coconut and Nuts

Chocolate Pain de Campagne with Coconut and Nuts

The milk makes this French sourdough soft.
It is a great combination of coconut flavour and the sweet taste of chocolate in a bitter bread.

Ingredients: 1 pain de campagne

All purpose flour
240 g
Unsweetened cocoa powder
10 g
4 g
15 g
about 175 g
Dried yeast
3 g
● Shredded coconut
20 g
● Roasted nuts
30 g
○ Chocolate chips
40 g
If you use homemade natural yeast starter
Homemade natural yeast starter
100 g
about 165 g


1. Add ingredients in a bowl except for those marked ● and ○. Mix, knead well, then add the ● ingredients. Knead until evenly mixed. Leave to proof. (1st rising)
2. After the dough has proofed, punch the air out and form into a round shape. Rest for 20 minutes.
3. Now, roll the dough out like in this picture and top with the ○ chocolate. Fold the dough around the chocolate and make round shape again. Transfer this into a bread-rising container dusted with flour (not listed). Leave to proof. (2nd rising)
4. Take the dough out from the container and cut slits on the top like in this picture. Bake in an oven preheated to 230°C for 8 minutes, then turn down to 210°C for another 17-20 minutes.
5. This recipe used sudachi citron with natural yeast starter
6. This used mint extract with natural yeast starter. I love this herb and chocolate combination!
7. This used raisin extract with natural yeast starter. Mixed with black cocoa powder and soy milk.

Story Behind this Recipe

This is a re-arrangement from another recipe of mine for "Coconut & Chocolate Bagels."