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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/sourdough-double-chocolate-bread-recipe/