Sourdough Double Chocolate Bread
This Sourdough Double Chocolate Bread blends the deep richness of cocoa and melted chocolate with the tangy depth of sourdough discard. Moist, tender, and bursting with gooey chocolate chips, it’s the perfect way to satisfy your chocolate cravings while reducing waste, ideal for breakfast, dessert, or a mid-day treat.
Equipment
- Mixing bowls (2)
- Whisk and spatula
- Measuring cups and spoons
- 9x5-inch loaf pan
- Parchment paper
- Wire cooling rack
- Toothpick or cake tester
Ingredients
- Dry Ingredients:
- 1¾ cups all-purpose flour 245 g (or whole wheat/GF substitute)
- ½ cup Dutch-processed cocoa powder 64 g
- ½ tsp salt 3 g (sea or Himalayan)
- 1 tsp baking powder
- ½ tsp baking soda
- Wet Ingredients:
- 8 tbsp melted butter 113 g (or coconut oil/applesauce)
- ½ cup granulated sugar 100 g
- ½ cup brown sugar 100 g
- 1 tsp vanilla extract or almond extract
- 2 large eggs or flax/chia eggs
- ¾ cup sourdough discard or active starter 189 g (or plain yogurt)
- ½ cup milk or water 122 g (or plant-based milk)
- Add-ins:
- 1 cup chocolate chips or dark chocolate chunks reserve some for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
- In a large bowl, whisk together flour, cocoa, salt, baking powder, and baking soda.
- In a separate bowl, beat melted butter, sugar, and brown sugar. Add vanilla and eggs. Mix until smooth.
- Stir in the sourdough discard and milk until fully combined.
- Gradually fold the dry ingredients into the wet. Mix gently until just incorporated, avoid overmixing.
- Stir in chocolate chips or chunks, saving a handful for topping.
- Pour batter into prepared loaf pan. Sprinkle remaining chocolate chips on top. Bake for 50–60 minutes, checking at 45 minutes. It’s done when a toothpick comes out with moist crumbs.
- Let bread cool in pan for 10 minutes, then transfer to a wire rack. Slice when fully cooled.
Notes
Nutritional Info (per slice – approx.):
Calories: 310
Fat: 15g
Carbs: 40g
Sugar: 22g
Protein: 4g
Fiber: 3g
Sodium: 180mg
