Ever found yourself torn between the comforting tang of sourdough and the irresistible allure of chocolate? Well, why choose when you can have both? Enter the Sourdough Double Chocolate Bread, a decadent creation that marries the best of both worlds. Imagine biting into a slice where the subtle sourness of fermented dough meets the deep, velvety richness of cocoa and chocolate chips. Sounds like a dream, right? Let’s embark on this delightful baking journey together!
Table of Contents
Why You’ll Love This Bread
- Flavor Explosion: The tangy notes of sourdough perfectly complement the sweetness of double chocolate, creating a harmonious taste profile.
- Texture Heaven: Enjoy a moist, tender crumb studded with gooey pockets of melted chocolate, a true sensory delight.
- Versatile Treat: Perfect for breakfast, dessert, or an indulgent snack. Pair it with your morning coffee or a scoop of vanilla ice cream for an extra treat.
- Sourdough Benefits: Harness the health perks of sourdough fermentation, including improved digestibility and nutrient absorption.
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
- 9×5-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
Equipment
To ensure success, here’s the essential equipment you’ll need:
- Mixing Bowls: One for dry ingredients, one for wet ingredients.
- Whisk & Spatula: For thorough mixing and folding.
- Loaf Pan: A standard 9×5-inch pan works best.
- Parchment Paper: For easy removal and cleanup.
- Wire Rack: To cool the bread properly and prevent sogginess.
- Measuring Cups & Spoons: Accurate measuring ensures consistency in baking.
Gathering Your Ingredients & Substitutions
Before we dive into the nitty-gritty, let’s round up what you’ll need. Here’s a handy list to ensure you’re well-prepped:
- All-Purpose Flour: 1¾ cups (245 g) (Substitute: Whole wheat flour for a denser loaf, or gluten-free flour for a GF option)
- Cocoa Powder: ½ cup (64 g) (Use Dutch-processed cocoa for a deeper chocolate flavor)
- Salt: ½ teaspoon (3 g) (Can use sea salt or Himalayan pink salt for enhanced minerals)
- Baking Powder: 1 teaspoon (Leavening agent; can be replaced with additional baking soda if needed)
- Baking Soda: ½ teaspoon (Helps the bread rise and enhances browning)
- Butter (melted): 8 tablespoons (113 g) (Use coconut oil for a dairy-free version or applesauce for a lower-fat alternative)
- Sugar: ½ cup (100 g) (Substitutes: Coconut sugar, honey, or maple syrup for a refined sugar-free option)
- Brown Sugar: ½ cup (100 g) (Enhances moisture and depth; can replace with additional white sugar if needed)
- Vanilla Extract: 1 teaspoon (Can substitute with almond extract for a unique twist)
- Large Eggs: 2 (Use flax eggs or chia eggs for a vegan version)
- Sourdough Discard or Active Starter: ¾ cup (189 g) (Provides tang and texture; use yogurt if you don’t have sourdough discard)
- Milk or Water: ½ cup (122 g) (Can be replaced with plant-based milk like almond or oat for a dairy-free alternative)
- Chocolate Chips or Dark Chocolate Chunks: 1 cup (Use dairy-free chocolate for a vegan-friendly loaf)
Step-by-Step Baking Guide
Let’s get down to business! Follow these steps to create your own loaf of chocolatey goodness:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal. This helps prevent sticking and ensures an evenly baked loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Sifting these ingredients together ensures an even distribution of leavening agents and prevents lumps in the batter.
- Combine Wet Ingredients: In another bowl, beat the melted butter, sugar, and brown sugar until well combined. Add the vanilla extract and eggs, mixing until smooth and creamy. This step helps to incorporate air into the mixture, making the bread lighter.
- Incorporate Sourdough and Milk: Stir in the sourdough discard (or active starter) and milk (or water) until fully integrated into the wet mixture. The sourdough adds moisture and a slight tangy flavor that balances the sweetness.
- Bring It All Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to a dense loaf, so mix until no streaks of flour remain.
- Add Chocolate Chips: Fold in the chocolate chips or chunks, reserving a handful for the topping. This ensures delightful chocolate pockets in every bite. If your kitchen is warm, chill the chocolate chips slightly before adding them to prevent premature melting.
- Prepare to Bake: Pour the batter into your prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips over the surface for that bakery-style finish.
- Bake: Pop it into the oven and bake for 50-60 minutes. Check at the 45-minute mark to ensure even baking. You’ll know it’s ready when a toothpick inserted into the center comes out with a few moist crumbs (melted chocolate streaks are perfectly fine!).
- Cool and Enjoy: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing to avoid crumbling.
- Serving Suggestions: Enjoy this bread warm with a pat of butter, drizzle with honey, or pair with a scoop of vanilla ice cream for an extra indulgence!
Tips for the Perfect Loaf
- Temperature Matters: Ensure all ingredients, especially eggs and sourdough starter, are at room temperature. This promotes better mixing and a uniform texture.
- Don’t Overmix: Overmixing can lead to a dense loaf. Stir just until the ingredients are combined to maintain a light, tender crumb.
- Customize Your Add-Ins: Feel adventurous? Add nuts like walnuts or pecans for an extra crunch, or swirl in a ribbon of peanut butter for a delightful twist.
How to Store & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to a week in a sealed container.
- Freezer: Slice and wrap individual portions in plastic wrap, then place in a ziplock bag. Freeze for up to 3 months.
- Reheating: Warm in the microwave for 10-15 seconds or toast lightly for a crisp exterior.
How to Serve and What to Serve With?
- Warm with Butter: A simple but delicious way to enjoy it.
- With Coffee or Tea: Perfect for breakfast or an afternoon treat.
- Topped with Whipped Cream or Ice Cream: For an indulgent dessert.
- Paired with Fresh Berries: A fruity contrast to the rich chocolate.
- Drizzled with Nut Butter or Honey: Adds extra flavor and richness.
FAQs
I live in a cooler climate. How long should I expect the dough to rise?
Dough rises more quickly in warm and humid environments. In cooler settings, rising times can vary: at 80ºF, about 4 hours; at 75ºF, about 6 hours; at 70ºF, about 8 hours; and at temperatures under 70ºF, it can take longer. Be patient and allow your bread to proof fully for the best results.
My chocolate chips melted while folding into the dough. What went wrong?
This can happen if the dough is too warm. If you encounter this issue, try chilling the dough slightly before folding in the chocolate chips. A little bit of oozing chocolate after baking is normal and adds to the decadence.
Can I use active sourdough starter instead of discard in bread leaf?
Absolutely! Both sourdough discard and active starter work well in this recipe. Using an active starter might give a slightly more pronounced tang, adding depth to the flavor.
