If you’re a chocolate lover and love baking sourdough bread, this Double Chocolate Sourdough Bread is about to be your new obsession! This is a rich, chocolatey loaf with a soft crumb and melty chocolate chunks, the perfect combination!
This would make the best sourdough bread pudding too! Maybe make two loaves and use one for the bread pudding!
Calling all my fellow chocoholics! This double chocolate sourdough bread is basically a slice of happiness! You know how we already love anything sourdough because it’s got that little tangy kick? Now imagine adding chocolate chips and cocoa powder to the mix. It’s like a bread and dessert all in one! Honestly, it’s almost too good to be true when it is toasted with a smear of butter or cream cheese. Breakfast, dessert, late-night snack, there’s never a bad time for double chocolate sourdough!
But the real reason it’s such a hit? It makes the house smell like a chocolate bakery every time I bake it. Seriously, the kids come running to the kitchen like they’ve got some sort of chocolate radar. And since it’s sourdough, I pretend it’s healthier because, hey, probiotics, right? If you make this bread, be sure to share it in our private sourdough Facebook group!
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Why You'll Love This Recipe
- It's loaded with chocolate! With cocoa powder and chocolate chunks, this bread is perfect for the chocolate lover in your life!
- It’s great on its own, toasted with a bit of butter, or even as sourdough French toast on a slow weekend morning.
- While it looks fancy, it’s surprisingly easy to make! Don't be intimidated by sourdough! I have a bunch of sourdough resources to help you on your sourdough journey.
Ingredients to Gather
You only need a few simple ingredients to make this chocolatey bread!
- Active sourdough starter. Make sure it is bubbly and active. You can make your own sourdough starter, buy one and then rehydrate the sourdough starter, or get one from a friend.
- All-purpose flour. When baking, people often get confused when talking about the differences between all purpose flour and bread flour. In this recipe, you can use either.
- Unsweetened cocoa powder. This is what will give the dough it's chocolate flavor and look.
- Sugar. Sugar balances the bitterness of the cocoa.
- Salt. Salt enhances the flavors and also helps control the rise of the yeast in the dough.
- Warm water. Water is necessary for sourdough hydration. It should be room temperature. Not too hot or the water might kill the yeast, and not too cold or it will take a really long time for the dough to rise.
- Butter or oil. 2 tablespoon for softness and richness.
- Chocolate chunks or chips. I like to use semi-sweet chocolate chips in my baking, but you can use whatever types of chocolate chips you would like.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Variations and Substitutions
- Toss in a handful of chopped walnuts, hazelnuts, or almonds for some crunch.
- Substitute butter with coconut oil and use dairy-free chocolate.
- Add 1 teaspoon of espresso powder to deepen the chocolate flavor. Just like in my sourdough chocolate cake, coffee makes chocolate taste better. It just does!
- Sprinkle the top of the baked bread with powdered sugar or with a drizzle of more chocolate. I won't judge!
How To Make Double Chocolate Sourdough Bread
- Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Add the sourdough starter and warm water. Mix until a shaggy dough forms.
- Step 2: Knead in the butter or oil until the dough becomes smooth and elastic (about 5-7 minutes). Gently fold in the chocolate chunks.
- Step 3: Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it doubles in size. (If your kitchen is cool, it might take longer.)
- Step 4: Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf. Place it in a floured proofing basket or bowl, seam side up. Cover the dough and let it rise for another 1-2 hours at room temperature, or overnight in the refrigerator.
- Step 5: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat. Carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
- Step 6: Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes, or until the crust is set and the loaf sounds hollow when tapped. Let the bread cool completely before slicing
Lynn's Tip!
If the dough feels too dry, add a tablespoon of water at a time. If it’s too sticky, sprinkle in a bit more flour.
Tips and Tricks
- Use high-quality ingredients since there are only a few ingredients. Unsweetened cocoa powder and chocolate with at least 60% cocoa content work best.
- Sourdough is all about patience. If your kitchen is a little bit colder, it might take longer for the dough to rise. Don't rush the process though! Go by how the dough looks rather than the time.
- A deep, clean score helps the bread expand in the oven. Get creative! Score the top of the dough however you would like for a fancy presentation.
- As tempting as it is, cutting into warm bread can ruin its texture. Let it cool to allow the crumb to set properly.
Storage Info
Keep it in an airtight container at room temperature for up to 3 days or freeze for longer storage.
After shaping, you can refrigerate the dough overnight. This slows down fermentation and enhances the flavor. Bake directly from the fridge. All you have to do is add a few extra minutes to the baking time.
This is a great bread to freeze too! Bake the bread, let it cool completely, then freeze it in an airtight bag or container for up to 3 months. Thaw at room temperature or reheat in a 350°F oven. If you leave it in the freezer for more than 3 months, don't stress! I've left bread in the freezer for a long time and still used it.
How To Serve Double Chocolate Sourdough Bread
- This bread is rich and flavorful on its own, perfect with a cup of coffee or tea.
- Spread a little butter, cream cheese, or even a swipe of Nutella on a toasted slice for an extra yummy treat. You can even serve it with ricotta and a drizzle of honey or a smear of mixed berry jam for a delightful combination of flavors.
- Drizzle slices with warm chocolate sauce or top with whipped cream and fresh berries for an impressive and easy dessert.
- Dip slices into an egg mixture and cook them up for a chocolatey French toast.
- Use slices to make a delicious ice cream sandwich, perfect for summer!
- Don't forget to share! Wrap up a loaf in parchment paper and tie it with twine for a thoughtful and delicious homemade gift.
Frequently Asked Questions
Yes, but the bread may not rise as much or have the same tangy flavor. Consider adding a pinch of instant yeast to compensate.
The bottom of your double chocolate sourdough bread might have burned because your oven runs hot, you baked it on a dark sheet or bottom rack, or your Dutch oven retained too much heat. Also parchment paper that can’t handle high temps might also be to blame, so adding foil on a lower rack or using high-heat-rated parchment could help next time!
Sure! You can use whatever types of chocolate chips you like! Dark chocolate chips, white chocolate chips, peanut butter chocolate chips, or milk chocolate chips are all great choices.
More Sourdough Dessert Recipes
📖 Recipe
Double Chocolate Sourdough Bread
Ingredients
- 75 g Sourdough Starter Active and Bubbly.
- 360 g All Purpose Flour or Bread Flour
- 30 g Unsweetened Cocoa Powder
- 50 g Sugar
- 1 teaspoon Salt
- 180 ml Water
- 2 tablespoon Butter Softened
- 120 g Chocolate Chips
Instructions
- In a large bowl or the bowl of a stand mixer, combine the flour, cocoa powder, sugar, and salt, whisking them together. Add the sourdough starter and warm water, then mix until the dough comes together.
- Knead in the butter or oil until the dough is smooth and elastic, about 5-7 minutes. Carefully fold in the chocolate chunks. The stand mixer will make quick work of kneading the dough.
- Transfer the dough to a lightly oiled bowl and cover it with a damp towel or plastic wrap. Allow it to rise at room temperature for 6-8 hours, or until it doubles in size. (If your kitchen is on the cooler side, the rise may take longer.)
- Turn the dough onto a lightly floured surface and shape it into a round loaf. Transfer it to a floured proofing basket or bowl with the seam side up. Cover it and let it rise for 1-2 hours at room temperature, or refrigerate it overnight.
- Preheat your oven to 450°F and place a Dutch oven inside to heat. Carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
- Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes, or until the crust is set and the loaf sounds hollow when tapped. Let the bread cool completely before slicing.
Notes
- Once the dough has risen and you shape it, you can keep the dough in the refrigerator for up to 24 hours, covered, before you will need to bake it.
- Keep an eye on the bread as it is baking. Since there is sugar in this dough, it might burn quickly. Try to bake it in the center of the oven so the heat is evenly dispersed.
DD
Mine did not rise at all. Baked it still, came out a brick. I still tried it, taste was decent.
Lynn Polito
I'm sorry to hear that! How was your starter? Bubbly and active? Also, this dough is heavy, so it might take longer than 6-8 hours to rise, it's really about the dough doubling in size.