If you have a sweet tooth but also love the tangy depth of sourdough, this Double Chocolate Sourdough Bread Recipe is just the treat you’ve been dreaming about. Combining the natural fermentation of sourdough with rich cocoa and melty chocolate chips, this bread is both comforting and indulgent. Whether you’re enjoying it fresh out of the oven or toasted with a touch of butter, the chocolate flavor shines through beautifully while the sourdough adds a unique texture and tang that elevates the experience far beyond your typical sweet bread. This recipe is a fun and delicious way to experiment with your sourdough starter and indulge in something truly special.
Ingredients You’ll Need
Each ingredient in this Double Chocolate Sourdough Bread Recipe plays a crucial role in creating the perfect balance of flavor, texture, and richness. From the tangy starter that gives life to the dough to the cocoa powder and chocolate chips that make it irresistibly chocolatey, these are simple yet essential favorites that will bring this bread to life.
- Sourdough starter (1/4 cup, fed and active): The heart of the bread, providing natural fermentation for that perfect rise and subtle tang.
- Water (1/4 cup plus 1/2 cup): Helps hydrate the flour and creates the perfect dough consistency; milk can be swapped for richer flavor.
- All-purpose flour (1 3/4 cups total): Forms the structure of the bread, giving it shape and a tender crumb.
- Cocoa powder (1/2 cup unsweetened): Adds that deep chocolate flavor and a beautiful dark color.
- Granulated sugar (1/4 cup): Balances the cocoa with sweetness and helps with browning.
- Salt (1 teaspoon): Enhances all the flavors, keeping the sweetness and tang in harmony.
- Unsalted butter (2 tablespoons, melted): Adds richness and moisture for a soft crumb.
- Semi-sweet chocolate chips (1/2 cup): Creates pockets of gooey chocolate within the bread.
- Chopped dark chocolate (1/4 cup, optional): For an extra luxurious chocolate kick.
- Buttermilk (1/4 cup, optional): Adds a slight tang and tenderness, enhancing the sourdough flavor.
- Cocoa powder (1 tablespoon, optional for dusting): For a decorative, extra chocolatey finish.
How to Make Double Chocolate Sourdough Bread Recipe
Step 1: Prepare Your Sourdough Starter
If you don’t already have an active starter ready, mix 1/4 cup water with 1/4 cup all-purpose flour and feed your sourdough starter about 6 to 8 hours before you plan to bake. This step is crucial—using a fed, bubbly starter ensures your bread will rise beautifully and develop that signature sourdough flavor that contrasts perfectly with the chocolate.
Step 2: Mix the Dough
In a large bowl, combine the cocoa powder, flour, sugar, and salt to create the dry base. In a separate bowl, mix the water (or milk), melted butter, and your active sourdough starter until the starter dissolves completely. Gradually pour the wet mixture into the dry ingredients, stirring until a sticky, chocolatey dough forms. Feel free to add a splash more water if it feels too dry—moisture here is key to a tender loaf.
Step 3: Knead and Fold in Chocolate
Transfer the dough to a lightly floured surface and knead gently but thoroughly. Near the end of kneading, fold in the semi-sweet chocolate chips and chopped dark chocolate. This ensures that every bite has melty, rich chocolate surprises folded throughout. Knead just enough to distribute the chips evenly without overworking the dough.
Step 4: First Rise
Place your dough in a greased bowl, cover it, and let it rise at room temperature until nearly doubled in size—this usually takes about 3 to 4 hours depending on your room’s warmth. This long fermentation allows the sourdough flavors and chocolate to meld beautifully, producing an airy yet tender crumb.
Step 5: Shape the Dough
Once risen, gently deflate the dough and shape it into a loaf form. You can opt for a classic loaf pan, which gives a nice sliceable shape, or form it into a rustic round loaf if you prefer a crustier, artisan look. Place it in your chosen vessel and cover again for the second rise.
Step 6: Second Rise and Preheat Oven
Allow the dough to rise until it puffs up noticeably but is not quite doubled—this takes about 1 to 2 hours. Meanwhile, preheat your oven to 375°F (190°C). This step ensures the bread will bake evenly, capturing all the deep chocolate aroma.
Step 7: Bake the Bread
Bake your loaf for about 30 to 35 minutes, or until the crust feels firm and a skewer inserted comes out mostly clean. In the last 5 minutes, sprinkle additional chocolate chips on top if desired; this adds a glossy, melty finish that is simply irresistible. A light dusting of cocoa powder on top adds extra drama and richness.
Step 8: Cool and Enjoy
Let your bread cool on a wire rack for at least 30 minutes before slicing. This resting time finishes the cooking process and keeps the crumb moist yet set. Then, dive right in and enjoy slices of warm, chocolaty goodness!
How to Serve Double Chocolate Sourdough Bread Recipe
Garnishes
While this bread is undeniably delicious on its own, a simple spread of butter or cream cheese can complement its luxurious chocolate base. For a true indulgence, try a light drizzle of honey or a sprinkle of flaky sea salt to contrast the sweetness and bring out the complex flavors even more.
Side Dishes
This bread pairs beautifully with a hot cup of coffee or spiced chai tea. If you’re serving it brunch-style, consider fresh berries or a bowl of creamy yogurt on the side to balance the richness and add a refreshing bite.
Creative Ways to Present
Slice the bread thick for toast, then top with peanut butter and banana for a decadent breakfast treat. You can also use slices to make a dessert sandwich with mascarpone and raspberries or lightly toast it and spread Nutella for a chocolate party in every bite. The versatility makes the Double Chocolate Sourdough Bread Recipe a standout star in your baking repertoire.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled bread tightly in plastic wrap or store it in an airtight container to keep it fresh for up to 3 days at room temperature. This helps preserve moisture so that every slice remains just as soft and flavorful as the first.
Freezing
This bread freezes wonderfully. Slice it first, wrap each slice individually in plastic wrap, and place them in a freezer bag. When you want a sweet treat, just pull out slices and thaw or toast them directly from the freezer.
Reheating
Reheat slices gently in a toaster or oven to revive the bread’s fresh-baked aroma and warm the chocolate chips to melty perfection. Avoid the microwave if possible, as it can make the crumb tough and chewy.
FAQs
Can I use a sourdough discard instead of an active starter in this Double Chocolate Sourdough Bread Recipe?
While active sourdough starter is preferred because it provides the natural leavening and tang needed for proper rise and flavor, you can experiment with sourdough discard. Keep in mind the bread might not rise as much and the tang will be milder, but it can still yield a tasty chocolate loaf.
Can I substitute the cocoa powder with something else?
The cocoa powder is essential to give the bread its rich chocolate flavor and beautiful dark color. Substituting it isn’t recommended if you want that true double chocolate experience. If you just want a milder chocolate flavor, you could reduce the amount slightly but keep it in the mix.
How long does the second rise usually take?
The second rise typically lasts about 1 to 2 hours, depending on the ambient temperature. Look for the dough to noticeably puff but not necessarily double; over-proofing can cause the bread to collapse during baking.
Can I make this bread dairy-free?
Absolutely! Simply substitute the butter for a plant-based alternative and use water or non-dairy milk instead of buttermilk. The sourdough starter and cocoa provide plenty of flavor, so your bread will still be deliciously satisfying.
Is it better to bake this bread in a loaf pan or free-form?
Both methods work beautifully. A loaf pan gives you uniform slices perfect for sandwiches or toast, while free-form baking creates a rustic crust with a lovely chewy outer edge. Choose based on your preference!
Final Thoughts
If you’re looking to shake up your sourdough routine with something bold, decadent, and incredibly delicious, I can’t recommend this Double Chocolate Sourdough Bread Recipe enough. It’s a fun way to add a little chocolate magic to your baking, impress your friends, or simply treat yourself to a slice of pure comfort. Give it a go—once you taste that perfect balance of tangy dough and melted chocolate, you’ll want it in your baking rotation forever.
Print
Double Chocolate Sourdough Bread Recipe
- Prep Time: 15 minutes (plus 6-8 hours for starter activation if needed)
- Cook Time: 30-35 minutes
- Total Time: 7-9 hours including fermentation and rising time
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Double Chocolate Sourdough Bread combines the tangy depth of traditional sourdough with rich cocoa and melty chocolate chips for a decadent twist. Perfect for chocolate lovers who want a unique, homemade bread that’s both slightly tangy and satisfyingly sweet. The loaf features a tender crumb infused with unsweetened cocoa powder and bursts of semi-sweet and dark chocolate chunks, balanced by a hint of butter and natural sourdough fermentation.
Ingredients
Starter
- 1/4 cup sourdough starter, fed and active (plus additional 1/4 cup starter if not already active)
- 1/4 cup water
- 1/4 cup all-purpose flour
Dough
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup water or milk (for richer dough)
- 2 tablespoons unsalted butter, melted
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped dark chocolate (optional, for extra richness)
Optional Ingredients for Finishing
- 1/4 cup buttermilk or regular milk (optional for slightly tangy flavor)
- 2 tablespoons chocolate chips (optional, for topping)
- 1 tablespoon cocoa powder for dusting (optional)
Instructions
- Prepare the sourdough starter: If you do not have an active sourdough starter ready to use, feed a 1/4 cup portion by mixing it with 1/4 cup water and 1/4 cup all-purpose flour. Let it ferment for 6-8 hours until bubbly and active before proceeding.
- Mix the dough: In a large bowl, combine the dry ingredients — 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 cup granulated sugar, and 1 teaspoon salt. In a separate bowl, whisk together the 1/2 cup water or milk, 1/4 cup fed sourdough starter, and 2 tablespoons melted unsalted butter until the starter dissolves. Gradually add the wet mixture to the dry ingredients, stirring until a sticky dough forms. Add more water if the dough feels too dry.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Fold in the 1/2 cup semi-sweet chocolate chips and 1/4 cup chopped dark chocolate during the last minutes of kneading to distribute them evenly throughout the dough.
- First rise: Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size and looks puffy.
- Shape the dough: Gently punch down the risen dough to release excess air. Shape it into a loaf form and place it into a greased 9×5-inch loaf pan. Alternatively, shape a free-form loaf and place it on a greased baking sheet.
- Second rise: Cover the loaf loosely and let it rise again for 2-3 hours, or until slightly puffed but not fully doubled.
- Preheat the oven: About 30 minutes before baking, preheat your oven to 375°F (190°C).
- Bake the bread: Place the loaf in the preheated oven. Bake for approximately 30-35 minutes until the crust is firm and a skewer inserted into the center comes out clean.
- Optional topping: In the last 5 minutes of baking, sprinkle additional chocolate chips on top to create a glossy, melted finish. Dust with cocoa powder for extra chocolate flavor and an attractive finish if desired.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.
Notes
- If you prefer, substitute milk or buttermilk in place of water for a richer dough with a slight tang.
- Chopped dark chocolate is optional but adds extra depth and richness to the chocolate flavor.
- Make sure your sourdough starter is active and bubbly for best fermentation results.
- Adjust water quantity gradually; cocoa powder absorbs moisture, so dough hydration may vary slightly.
- Allow the bread to cool completely before slicing to ensure a cleaner cut and better texture.
