Sourdough Double Chocolate Bread Recipe

Introduction

This Sourdough Double Chocolate Bread is a decadent twist on classic sourdough, combining rich cocoa and chocolate chips for a moist, flavorful treat. Perfect for breakfast or an indulgent snack, it balances the tang of sourdough with deep chocolate notes.

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
• 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)
• 1 cup chocolate chips or dark chocolate chunks (reserve some for topping)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
3. Step 3: In a separate bowl, beat melted butter with granulated and brown sugars. Add vanilla extract and eggs, mixing until smooth.
4. Step 4: Stir in the sourdough discard and milk until fully combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture. Mix gently until just incorporated, avoiding overmixing.
6. Step 6: Fold in the chocolate chips or chunks, reserving a handful to sprinkle on top.
7. Step 7: Pour batter into the prepared loaf pan and sprinkle the remaining chocolate chips on top.
8. Step 8: Bake for 50–60 minutes, starting to check at 45 minutes. The bread is done when a toothpick inserted comes out with moist crumbs.
9. Step 9: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and milk with your favorite plant-based alternative.
• Use flax or chia eggs to make this recipe vegan-friendly.
• Try adding chopped nuts like walnuts or pecans for extra texture.
• If you prefer a less tangy flavor, use plain yogurt instead of sourdough discard.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use active sourdough starter in place of discard to add more rise and flavor, but make sure it’s fed and bubbly for best results.

What if I don’t have Dutch-processed cocoa powder?

You can substitute with natural cocoa powder, but keep in mind this may slightly affect the flavor and color of the bread.

Sourdough Double Chocolate Bread Recipe

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★★★★★

4.6 from 66 reviews

This Sourdough Double Chocolate Bread is a rich, moist loaf that combines the tangy depth of sourdough discard with the intense flavor of Dutch-processed cocoa and chocolate chips. Perfect as a decadent breakfast treat or an indulgent snack, this bread is easy to make and baked to perfection in a loaf pan, featuring a tender crumb studded with melty chocolate chunks.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10-15 minutes
• Yield: 1 standard 9×5-inch loaf (10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal of the bread after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, baking powder, and baking soda until fully combined and aerated.
3. Combine wet ingredients: In a separate bowl, beat together the melted butter, granulated sugar, and brown sugar until smooth. Add the vanilla extract and eggs, mixing well to create a uniform wet mixture.
4. Add sourdough discard and milk: Stir the sourdough discard (or active starter/plain yogurt) and milk (or water/plant-based milk) into the wet ingredients until fully incorporated and smooth.
5. Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently and carefully until just combined, being careful not to overmix to maintain a tender texture.
6. Add chocolate chips: Fold in the chocolate chips or dark chocolate chunks, reserving a handful to sprinkle on top of the loaf before baking.
7. Fill the pan and bake: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top. Bake in the preheated oven for 50 to 60 minutes, starting to check for doneness at 45 minutes. The bread is ready when a toothpick inserted in the center comes out with moist crumbs but no wet batter.
8. Cool the bread: Allow the bread to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing. This ensures the best texture and prevents sogginess.

Notes

• The sourdough discard adds moisture and a subtle tang, but you can substitute with plain yogurt if needed.
• For a vegan option, replace eggs with flax or chia eggs and use plant-based milk and oil.
• Use parchment paper in the loaf pan to prevent sticking and help with easy removal.
• Don’t overmix the batter to keep the bread tender and light.
• Chocolate chips can be dark, semi-sweet, or milk chocolate according to preference.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.

Keywords: Chocolate Bread, Double Chocolate Bread, sourdough bread, Sourdough Chocolate Bread, Sourdough Double Chocolate Bread