Chocolate sourdough bread is a delightful twist on traditional sourdough loaves, infusing rich, decadent chocolate into the tangy, fermented dough. This bread combines the complexity of sourdough’s flavor with the indulgence of chocolate, making it a unique treat for both bread enthusiasts and chocolate lovers.

Chocolate Sourdough Bread

Creating chocolate sourdough bread involves adding cocoa powder and chocolate chips to the basic sourdough mixture. The cocoa powder enhances the dough with a deep, dark chocolate essence, while the chocolate chips provide sweet, melty pockets in the finished loaf. The result is a beautiful marbled bread that looks as stunning as it tastes.

The process starts with a well-developed sourdough starter—crucial for achieving the bread’s characteristic chewy texture and slightly sour taste. As the dough undergoes its long, slow fermentation, the flavors meld beautifully, with the tangy notes of the sourdough balancing the richness of the chocolate. Ideal for breakfast, a luxurious snack, or even as a base for extraordinary French toast, chocolate sourdough bread is a sophisticated upgrade to any baking repertoire, offering a perfect blend of flavor, texture, and aroma.

What Type Of Chocolate To Use In Chocolate Sourdough Bread?

Cocoa Powder: Using unsweetened cocoa powder is the most common choice for achieving a deep, rich chocolate base without adding extra sweetness. It integrates smoothly into the dough, offering a consistent chocolate flavor throughout the bread.

Chocolate Chips: For pockets of melty chocolate in your bread, semi-sweet or dark chocolate chips are ideal. They maintain their shape during baking but soften to create gooey, delicious bites. Choose high-quality chips for the best melting properties and flavor.

Chopped Chocolate Bars: If you want irregular chocolate chunks that melt variably within the bread, chopping up a bar of good-quality dark chocolate is a great option. This can give your loaf an artisanal feel with varied textures and intense chocolate bursts.

Cacao Nibs: For a more subtle, textured addition, cacao nibs can be sprinkled into the dough. These offer a nutty, slightly bitter crunch that contrasts nicely with the sourdough’s tanginess and the dough’s inherent sweetness.

Chocolate Sourdough Bread

Kitchen Tools Needed

  • Mixing Bowls: For preparing and mixing the dough.
  • Kitchen Scale: Essential for measuring ingredients accurately.
  • Dough Scraper: To handle and cut the dough without sticking.
  • Measuring Spoons and Cups: For measuring smaller amounts of ingredients like salt and cocoa powder.
  • Loaf Pan: If you prefer a shaped loaf rather than a free-form boule.
  • Parchment Paper: Helps in easy removal of the bread from the pan and prevents sticking.
  • Baking Stone or Dutch Oven: For a crisp crust and even baking.
  • Oven Thermometer: To ensure the oven is at the correct baking temperature.
  • Cooling Rack: For cooling the bread post-baking to avoid sogginess.

Ingredients for Chocolate Sourdough Bread

  • Sourdough Starter: 100 grams (active and bubbly)
  • Water: 240 ml (lukewarm)
  • All-Purpose Flour: 350 grams
  • Cocoa Powder: 30 grams (unsweetened)
  • Sugar: 25 grams (to balance the cocoa’s bitterness)
  • Salt: 1 teaspoon
  • Chocolate Chips or Chopped Chocolate: 100 grams (dark or semi-sweet)
  • Butter: 30 grams (softened, for enriching the dough and greasing the pan)
  • Optional Add-ins:
  • Vanilla Extract: 1 teaspoon (for added flavor)
  • Cinnamon: 1/2 teaspoon (for a hint of spice)
Chocolate Sourdough Bread

How To Make Chocolate Sourdough Bread?

Preparing the Sourdough Starter

Begin by ensuring your sourdough starter is active and bubbly. If it’s been stored in the refrigerator, feed it with equal parts flour and water and let it sit at room temperature for about 8-12 hours or until it doubles in size.

Mixing the Dough

In a large mixing bowl, combine the lukewarm water and sourdough starter, stirring until well blended. Add the all-purpose flour, cocoa powder, sugar, and salt to the bowl. Mix these ingredients until they start to form a rough dough. Let the mixture sit for about 30 minutes for the flour to hydrate, which helps with gluten development.

Kneading the Dough

After the dough has rested, add the softened butter. Knead the dough in the bowl or on a clean surface for about 10 minutes or until it becomes smooth and slightly elastic. Halfway through kneading, incorporate the chocolate chips or chopped chocolate, and continue kneading to distribute them evenly throughout the dough.

First Rise

Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature. This should take about 4 to 6 hours, depending on the warmth of your kitchen. The dough should approximately double in size.

Shaping the Bread

Once the dough has doubled, turn it out onto a lightly floured surface. Gently deflate the dough and shape it into a loaf or round, depending on your baking preference. If using a loaf pan, line it with parchment paper and lightly grease it with butter.

Second Rise

Place the shaped dough into the prepared loaf pan or on a parchment-lined baking tray if making a round loaf. Cover the dough loosely with greased plastic wrap and let it rise for another 2 to 4 hours until it puffs up noticeably.

Baking the Bread

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). If using a Dutch oven or baking stone, place it in the oven during preheating. Once the dough is ready and the oven is hot, uncover the dough and place it in the oven. If using a Dutch oven, carefully transfer the dough with the parchment paper into it and cover with the lid.

Bake for 25 minutes with the lid on, then remove the lid and continue baking for another 20-25 minutes, or until the bread has a firm crust and sounds hollow when tapped on the bottom. If baking in a loaf pan or on a tray, just bake uncovered for about 40-45 minutes.

Cooling

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This resting period allows the steam to escape and the texture of the bread to stabilize, making it easier to slice.

Serving

Enjoy your chocolate sourdough bread as is, or toast slices and serve with a spread of butter or a drizzle of honey for added sweetness. This bread pairs beautifully with coffee or a glass of milk.

What to serve with chocolate sourdough bread ?

  • Fresh Berries: Serve slices of chocolate sourdough bread with a side of fresh strawberries, raspberries, or blueberries to add a fruity and slightly tart contrast to the rich chocolate flavor.
  • Whipped Cream: Top a warm slice of chocolate sourdough with a dollop of whipped cream for a decadent treat. A sprinkle of cocoa powder or chocolate shavings can enhance the presentation and flavor.
  • Nut Butter: Spread almond, peanut, or hazelnut butter on a slice for a creamy texture and a nutty flavor that complements the chocolate and sourdough.
  • Cream Cheese: A layer of cream cheese on a toasted slice of chocolate sourdough adds a smooth and tangy flavor that balances the sweetness of the chocolate.
  • Ice Cream: Serve a warm slice of chocolate sourdough bread alongside a scoop of vanilla or coffee ice cream for a delightful dessert combination.
  • Honey or Maple Syrup: Drizzle honey or maple syrup over a slice of this bread for a sweet and sticky enhancement, perfect for a luxurious breakfast or brunch.
  • Espresso or Coffee: Pair it with a strong espresso or a cup of coffee, which complements the chocolate’s bitterness and the sourdough’s tangy notes beautifully.
  • Caramel Sauce: Drizzle caramel sauce over the bread for a sweet and buttery flavor boost that works wonderfully with the deep chocolate taste.
  • Mascarpone Cheese: Spread a layer of mascarpone cheese on the bread and top with a light dusting of cinnamon for a sophisticated snack or dessert offering.
  • Port Wine: For an adult indulgence, pair the bread with a glass of Port wine, whose rich and sweet profile pairs perfectly with the deep flavors of chocolate sourdough.

Health Benefits

Fermented Goodness: Like all sourdough breads, chocolate sourdough involves a fermentation process that can help improve digestive health. The natural fermentation helps to break down gluten, making it easier to digest and potentially lessening gluten sensitivity for some individuals.

Antioxidants: The cocoa used in chocolate sourdough bread is rich in antioxidants, specifically flavonoids, which are known to help reduce inflammation and improve heart health by lowering blood pressure and improving blood flow to the brain and heart.

Improved Nutrient Profile: The fermentation process not only makes the bread easier on the stomach but also increases the availability of key nutrients. Fermented foods are known to enhance the bioavailability of minerals, such as iron, zinc, and magnesium, which are crucial for overall health.

Mood Enhancing: Chocolate is well-known for its ability to boost mood, thanks to its cocoa content, which stimulates the brain to release endorphins, the body’s natural feel-good chemicals. Enjoying a slice of chocolate sourdough can provide a small boost to your mood.

Satiety and Weight Management: Thanks to its rich fiber content from both the sourdough and the added cocoa, chocolate sourdough bread can help you feel full longer. This can aid in weight management by reducing the temptation to snack excessively between meals.

Energy Supply: The combination of complex carbohydrates from the bread and the small amount of natural sugars from the chocolate provides a sustained source of energy, making it an excellent option for breakfast or as a pre-exercise snack.

Chocolate Sourdough Bread

Tips And Tricks

Maintain a Healthy Starter: For the best results, ensure your sourdough starter is active and bubbly before you begin. Feed it regularly and keep it at a consistent temperature.

Control the Cocoa: When adding cocoa powder, sift it to avoid clumps and ensure it’s evenly distributed throughout the dough. This will give your bread a smooth, consistent chocolate flavor.

Hydration Matters: Chocolate sourdough dough can be a bit stiffer due to the absorbing nature of cocoa powder. Adjust the water quantity if your dough feels too tight or dry.

Incorporate Chocolate Thoughtfully: Add chocolate chips or chunks during the last few minutes of kneading to prevent them from breaking down too much. This keeps the bursts of chocolate intact.

Proof Patiently: Chocolate sourdough might require a longer proofing time due to the added ingredients. Be patient and let the dough rise until it’s visibly expanded and feels light to the touch.

Temperature Check: Use an oven thermometer to ensure your oven reaches the correct baking temperature. Inaccurate oven temperatures can lead to underbaked or overbaked bread.

Steam for the Crust: To achieve a crispy crust on your chocolate sourdough, introduce steam during the first few minutes of baking. You can do this by placing a pan of water on the lower rack of your oven.

Cool Completely: Allow the bread to cool on a wire rack for at least an hour before slicing. Cutting into it too soon can result in a gummy texture.

Storage Solutions: Wrap leftover chocolate sourdough bread tightly in plastic wrap or store it in an airtight container to maintain its freshness. It can also be sliced and frozen for long-term storage.

Experiment with Flavors: Feel free to add nuts, dried fruit, or a pinch of cinnamon or espresso powder to the dough for an extra flavor dimension that complements the chocolate.

Variations

  • White Chocolate Raspberry: Incorporate white chocolate chunks and dried raspberries into the dough for a sweet and tart flavor profile.
  • Mocha Sourdough Bread: Add espresso powder to the dough to enhance the chocolate flavor and create a subtle coffee note.
  • Spiced Chocolate Bread: Mix in spices such as cinnamon, nutmeg, or cardamom for a warming, aromatic twist.
  • Nutty Chocolate Loaf: Fold in chopped nuts like walnuts, pecans, or hazelnuts for added texture and a nutty flavor.
  • Orange Zest Chocolate Bread: Grate orange zest into your dough to add a refreshing citrus note that pairs beautifully with chocolate.
  • Double Chocolate Sourdough: For an extra chocolatey loaf, add a swirl of melted chocolate into the dough before the final shaping.
Chocolate Sourdough Bread

Substitutions

  • Vegan Options: Substitute the butter with coconut oil or a plant-based butter and use vegan chocolate chips to cater to vegan dietary needs.
  • Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of regular flour, though be mindful this will change the texture and may require additional binders like xanthan gum.
  • Sugar Alternatives: Replace white sugar with coconut sugar or a sugar-free substitute if you’re looking for a less refined option.
  • Cocoa Powder Options: Swap unsweetened cocoa powder with Dutch-processed cocoa for a smoother, less acidic flavor.
  • Different Sweeteners: Instead of chocolate chips, consider using chunks of a natural sweetener like dates or figs, which provide moisture and a mild sweetness.
  • Dairy-Free Modifications: Use dairy-free chocolate and replace butter with a suitable vegan alternative to make the bread dairy-free.

Making Ahead

  • Pre-ferment the Dough: You can prepare the sourdough levain a day in advance. This not only develops deeper flavors but also splits the bread-making process into more manageable steps.
  • Refrigerate the Dough: After shaping, the dough can be refrigerated overnight, allowing for a slow rise that enhances flavor complexity. Remove from the refrigerator, let it return to room temperature, and then bake as usual.

Storage

  • Room Temperature: Store the bread in a bread box or wrap it in a clean, dry kitchen towel for up to 2 days. Avoid plastic bags as they can soften the crust.
  • Freezing: Chocolate sourdough bread freezes well. Slice it before freezing and store it in airtight freezer bags. It can be kept frozen for up to 2 months, making it easy to enjoy a slice whenever you crave it.
  • Refrigeration: While not recommended for long-term storage as it can dry out the bread, refrigerating it for a few days can keep it from molding if you live in a particularly warm or humid environment.
Chocolate Sourdough Bread

Reheating

  • Oven Reheating: To restore the crust’s crispness, reheat slices or an entire loaf in a preheated oven at 350°F (175°C) for about 5-10 minutes.
  • Toaster: Slices of chocolate sourdough bread can be quickly revived in a toaster until they are warm and slightly crispy.
  • Microwave: If you prefer your bread soft and warm, wrap a slice in a damp paper towel and microwave for 10-20 seconds. Be careful not to overheat as it can make the bread tough and chewy.

Nutritional Facts

  • Calories: 140-160 kcal
  • Total Fat: 3-5 grams
  • Saturated Fat: 2-3 grams
  • Cholesterol: 0-10 mg
  • Sodium: 200-300 mg
  • Total Carbohydrates: 25-30 grams
  • Dietary Fiber: 2-4 grams
  • Sugars: 5-8 grams
  • Protein: 4-6 grams
  • Vitamins and Minerals:
  • Iron: Approximately 10% of the Daily Value (DV)
  • Calcium: Approximately 2% of the DV
  • Magnesium: Approximately 8% of the DV

Key Nutritional Highlights

  • Fiber: The dietary fiber in chocolate sourdough bread helps promote digestive health and can aid in maintaining blood sugar levels.
  • Antioxidants: The cocoa used in chocolate sourdough bread is rich in antioxidants, which help fight oxidative stress in the body.
  • Probiotics: As a fermented product, sourdough can contain beneficial bacteria that aid digestion, though these are mostly deactivated during baking.
Chocolate Sourdough Bread

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Frequently Asked Questions – FAQ’s

Chocolate sourdough bread includes the addition of cocoa powder and often chocolate chips, giving it a distinct chocolate flavor and darker color. This type of bread combines the tangy, complex flavor of traditional sourdough with the rich, indulgent taste of chocolate, offering a unique taste experience compared to regular sourdough.

While a sourdough starter is essential for traditional sourdough bread due to its role in fermentation and flavor, you can use a quick yeast version for a similar effect. However, this will lack the characteristic sourdough tang and may not have the same texture or depth of flavor as bread made with a natural starter.

Chocolate sourdough bread can be a healthier alternative to other sweetened bread due to the fermentation process, which may reduce the glycemic index and increase nutrient availability. However, it often contains added sugars from the chocolate, so it should be consumed in moderation as part of a balanced diet.

Chocolate sourdough bread is typically done when it has a firm crust and sounds hollow when tapped on the bottom. An internal temperature of around 200°F (93°C) is a good indicator that the bread is thoroughly baked.

Yes, chocolate sourdough bread freezes exceptionally well. Cool the bread completely, slice it if desired, and wrap it tightly in plastic wrap followed by a layer of aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months and thawed at room temperature or toasted straight from the freezer when ready to eat.

Chocolate Sourdough Bread
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Chocolate Sourdough Bread

Recipe by JesseCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Cooking time

45

minutes
Calories

160

kcal

Ingredients

  • Sourdough Starter: 100 grams (active and bubbly)

  • Water: 240 ml (lukewarm)

  • All-Purpose Flour: 350 grams

  • Cocoa Powder: 30 grams (unsweetened)

  • Sugar: 25 grams (to balance the cocoa’s bitterness)

  • Salt: 1 teaspoon

  • Chocolate Chips or Chopped Chocolate: 100 grams (dark or semi-sweet)

  • Butter: 30 grams (softened, for enriching the dough and greasing the pan)

  • Optional Add-ins:

  • Vanilla Extract: 1 teaspoon (for added flavor)

  • Cinnamon: 1/2 teaspoon (for a hint of spice)

Directions

  • Begin by ensuring your sourdough starter is active and bubbly. If it’s been stored in the refrigerator, feed it with equal parts flour and water and let it sit at room temperature for about 8-12 hours or until it doubles in size.
  • In a large mixing bowl, combine the lukewarm water and sourdough starter, stirring until well blended. Add the all-purpose flour, cocoa powder, sugar, and salt to the bowl. Mix these ingredients until they start to form a rough dough. Let the mixture sit for about 30 minutes for the flour to hydrate, which helps with gluten development.
  • After the dough has rested, add the softened butter. Knead the dough in the bowl or on a clean surface for about 10 minutes or until it becomes smooth and slightly elastic. Halfway through kneading, incorporate the chocolate chips or chopped chocolate, and continue kneading to distribute them evenly throughout the dough.
  • Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise at room temperature. This should take about 4 to 6 hours, depending on the warmth of your kitchen. The dough should approximately double in size.
  • Once the dough has doubled, turn it out onto a lightly floured surface. Gently deflate the dough and shape it into a loaf or round, depending on your baking preference. If using a loaf pan, line it with parchment paper and lightly grease it with butter.
  • Place the shaped dough into the prepared loaf pan or on a parchment-lined baking tray if making a round loaf. Cover the dough loosely with greased plastic wrap and let it rise for another 2 to 4 hours until it puffs up noticeably.
  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). If using a Dutch oven or baking stone, place it in the oven during preheating. Once the dough is ready and the oven is hot, uncover the dough and place it in the oven. If using a Dutch oven, carefully transfer the dough with the parchment paper into it and cover with the lid.
  • Bake for 25 minutes with the lid on, then remove the lid and continue baking for another 20-25 minutes, or until the bread has a firm crust and sounds hollow when tapped on the bottom. If baking in a loaf pan or on a tray, just bake uncovered for about 40-45 minutes.
  • Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. This resting period allows the steam to escape and the texture of the bread to stabilize, making it easier to slice.
  • Enjoy your chocolate sourdough bread as is, or toast slices and serve with a spread of butter or a drizzle of honey for added sweetness. This bread pairs beautifully with coffee or a glass of milk.

Conclusion

Chocolate sourdough bread masterfully blends the rich flavors of chocolate with the classic tang of sourdough, creating a unique culinary experience. This bread is not just a treat for the taste buds but also brings the health benefits of fermented sourdough, including easier digestibility and enhanced nutrient absorption.

The versatility of chocolate sourdough bread allows it to be enjoyed in various ways, from a comforting morning toast to a decadent base for desserts. Whether you’re a chocolate lover, a sourdough enthusiast, or someone looking to expand their baking repertoire, chocolate sourdough bread offers a delightful and satisfying adventure.

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