Description
This Double Chocolate Sourdough Bread combines the tangy depth of sourdough with the richness of double chocolate, creating a moist, decadent loaf that’s perfect for dessert or a sweet breakfast treat. The slight tanginess of the sourdough complements the deep chocolate flavor for a unique and indulgent experience.
Ingredients
Scale
For the starter:
- 1/4 cup sourdough starter, fed and active
- 1/4 cup water
- 1/4 cup all-purpose flour
For the 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 a richer dough)
- 1/4 cup sourdough starter (fed and active)
- 2 tablespoons unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped dark chocolate (optional, for extra richness)
- 1/4 cup buttermilk (or regular milk, optional for a slightly tangy flavor)
For the topping (optional):
- 2 tablespoons chocolate chips (optional)
- 1 tablespoon cocoa powder for dusting (optional)
Instructions
- Prepare the sourdough starter: If you don’t have an active starter, mix 1/4 cup water with 1/4 cup all-purpose flour and feed your sourdough starter for 6-8 hours before using.
- Mix the dough:
- In a large mixing bowl, combine 1 1/2 cups of flour, cocoa powder, sugar, and salt.
- In a separate bowl, combine the water (or milk), sourdough starter, and melted butter. Mix until the starter is dissolved.
- Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms. You may need to add a bit more water if the dough is too dry.
- Knead the dough:
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Add the chocolate chips and chopped dark chocolate during the final minutes of kneading, folding them into the dough evenly.
- First rise:
- Place the dough into a lightly oiled bowl and cover with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or until doubled in size. For a deeper flavor, you can refrigerate the dough for an overnight rise.
- Shape the dough:
- After the first rise, gently punch down the dough and shape it into a loaf by folding the edges inward and rolling it into a tight log.
- Place the shaped dough into a greased 9×5-inch loaf pan or onto a baking sheet if you prefer a rustic free-form loaf.
- Second rise:
- Cover the dough loosely and let it rise again for 2-3 hours at room temperature, or until it has nearly doubled in size.
- Preheat the oven:
- Preheat your oven to 350°F (175°C) during the second rise.
- Bake the bread:
- Once the dough has risen, bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. You may want to check the bread halfway through baking and cover it with aluminum foil if it’s browning too quickly.
- Optional topping: During the last 5 minutes of baking, sprinkle the top with additional chocolate chips for a glossy, melty finish. Dust with cocoa powder for an extra touch of chocolate.
- Cool:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For a lighter loaf, you can reduce the amount of cocoa powder slightly, but the flavor will be less intense.
- Adding a bit of vanilla extract or cinnamon to the dough can enhance the flavors.
- For best results, use a kitchen thermometer to check the internal temperature of the bread, which should reach about 190°F (88°C) when fully baked.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of loaf)
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg