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
Scale
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.
