How to Make the Best Carob Bread

Ever wanted to try a carob bread? Or a carob anything?

Do you really know what a carob is, or its benefits?

I hope this post will help you answer all of the above with a big Yes!

I’m from the Algarve, in Portugal, and have always lived with carob trees. We had huge ones next to our home during my childhood and I tried lots and lots of different things made with carobs – or carob flour. It’s been always known as a substitute for chocolate – carob cookies really taste like chocolate cookies – but it has a lot more benefits than just the substitution of chocolate with fewer calories. Let’s learn a bit about carobs, shall we?

First of all, carob trees are huge. They grow dark brown pods, with pulp and seed, that is usually what is used for culinary or beauty purposes.

Source: click here

I’m not going to extensively explain the uses or benefits, but carbs are high in fiber, pectin and protein, rich in antioxidants, have low amounts of fat and sugar, don’t have caffeine or gluten. This makes carob flour a great substitute for a lot of special diets (i.e. gluten free, lactose intolerant, etc.). Also, while being low on sugars, carbs are sweet enough for most tastes – you can add stevia or another natural source of sweetener if you’re using it for baking. Carobs are also great sources of vitamins (A, B2, B3, B6) and minerals (copper, calcium, manganese, potassium, magnesium, zinc, selenium).

With all these nutrients, there are several health benefits of adding carbs to your diet. According to several studies (that I read in several different outlets but won’t list here as they were a lot!), it can even help prevent certain types of cancer.

Now that you know a bit more about carbs and carob flour, I have a great recipe to share with you!

I’m always up to try different combinations of ingredients to try and achieve the best recipe. Sometimes they work, sometimes they don’t. And maybe even sometimes I have to throw in the trash the product of my concoctions. It’s fine. That’s how we best learn, right?

We’ve been eating homemade bread for years and I had never tried to make carob bread. Well, not just carob bread. In order to make it feel a little less a sweet baked good, and more of a bread, I don’t use 100% carob flour. It’s a mix of whole wheat and carob flour. I bought it already in a mix but you can as easily make it by buying whole wheat flour and carob flour and mix equal parts of them.

So, here are the ingredients you’ll need to make the best carob bread ever:

  • 300ml / 10fl.oz of warm water
  • 1 1/2 tablespoons of dried yeast (we use this one)
  • 1 teaspoon of salt (we use pink Himalayan salt but you can use regular marine salt)
  • 1/2 teaspoon of sugar (to feed the yeast)
  • 2 tablespoons of coconut oil (we use this one)
  • 500g / 1.1lbs of the flour mix (half whole wheat + half carob)
  • 1/2 cup of favorite seeds mix (this is completely optional but I like to add seeds to add fiber and all the good stuff!)

First, you’ll start by activating the yeast. In a small bowl, add the yeast, salt, sugar and coconut oil to the warm water. Mix lightly and wait for a few minutes, until it starts to froth as pictured.

In a medium bowl, add the seeds and yeast mix to the flour. I use a silicone scraper to mix everything (similar to this) – not a lot of force needed, just patience – and only use my hands to turn the dough into a ball in the end. It takes about 5 minutes to combine everything.


Cover the bowl with a towel and let the dough rise to, at least, double the size.

Shape the ball into whichever shape you want – we prefer sandwich loaves, and use a perforated loaf pan similar to this one – and place in the pan. Cover and let rise again until double the size. If your kitchen is warm enough it will only take about 45 minutes for each rise.

Bake in the oven for about 35minutes, at 200ºC / 392F, until it’s golden and the crust is crispy.

Let cool for a bit and enjoy however you prefer!

Seriously, this is a really great bread. The best carob bread recipe, ever. It’s really tasty, good for you and it’s not that hard to make!

You need to try it!


Hope you enjoyed this recipe and if you try it out, send me a photo on Twitter! I would love to see it!



Note: This post contains affiliate links. I do get a small commission if you buy any of the items I linked to Amazon, but they are the ones I do use or chose for their quality. True recommendations. 😉


If you liked this recipe, check out some of my other recipes:

Sofia @ Something on Everything

I'm a 32 year old Portuguese Psychomotricist / Early Intervention Specialist that loves to write about everything! Here you'll find a lot of different and great topics, but lately I've been loving to write about Food, Fitness and DIY! Hope you enjoy it and follow me on a journey to a better self! Aside from the social media links on the top of the page, you can also connect with Sofia Linha on:Google+