Sourdough Double Chocolate Bread

There’s something utterly delightful about the aroma of freshly baked bread wafting through the house, especially when that bread is infused with luscious chocolate. Sourdough Double Chocolate Bread is the perfect treat for those who relish the combination of tangy sourdough and rich chocolate flavors. This charming loaf pairs beautifully with a cozy afternoon tea or can even serve as a sweetly indulgent breakfast option. Imagine slicing into the warm, tender loaf, revealing its deep, chocolatey interior studded with bursts of melty chocolate chips, it’s the kind of comfort that makes you feel at home.

Reasons to Love Sourdough Double Chocolate Bread

This recipe is sure to become a staple in your baking repertoire for several reasons:

• Unique Flavor: The sourdough adds a delightful tang that perfectly contrasts with the sweetness of the chocolate.
• Moist Texture: The combination of butter and sourdough creates a tender crumb that stays moist even days after baking.
• Simple Ingredients: With a few pantry staples, you can whip up this delicious bread without any fuss.
• Versatile Serve: Enjoy it warm with butter, toasted, or as a base for your favorite spreads.

What You’ll Need

Gather these ingredients to create your delectable Sourdough Double Chocolate Bread. This recipe combines essential baking staples, and you can also make a few swaps if desired. Here’s what you’ll need:

• 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)

If you love baking with sourdough discard, our Double Chocolate Sourdough Muffins are another deeply chocolatey treat that comes together just as easily and disappears just as fast.

Step by Step

1. Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal later.
2. In a large bowl, combine the flour, cocoa powder, salt, baking powder, and baking soda. Whisk together until well blended.
3. In a separate bowl, beat the melted butter, granulated sugar, and brown sugar together until smooth. Add in the vanilla extract and eggs, mixing until everything is creamy and well incorporated.
4. Stir in the sourdough discard and milk until fully combined. The mixture should be rich and slightly velvety.
5. Gradually fold the dry ingredients into the wet mixture, taking care to mix gently until just combined. Avoid overmixing to ensure a light and fluffy texture.
6. Gently stir in the chocolate chips or chunks, saving a handful to sprinkle on top of the batter for an extra treat.
7. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved chocolate chips over the surface.
8. Bake in your preheated oven for 50-60 minutes, checking for doneness at the 45-minute mark. The bread is ready when a toothpick inserted into the center comes out with a few moist crumbs attached.
9. Once baked, allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. Slice the bread only when it’s fully cooled to get clean cuts.

Prep ~15 minutes, Cook ~60 minutes, Total ~75 minutes, Servings ~10, Kcal ~280 per slice (estimate).

Plan Ahead

If you’re eager to enjoy Sourdough Double Chocolate Bread but short on time, you can prepare several components in advance. You can mix the dry ingredients earlier in the day, then just add the wet ingredients when you’re ready to bake. The batter also holds well for a couple of hours in the fridge before baking. If you have leftover bread, it’s best stored in an airtight container at room temperature, where it will stay fresh for a few days.

Storing and Reheating

To savor your Sourdough Double Chocolate Bread at its best, consider these tips for storage and reheating:

• Refrigeration: This bread keeps well in the fridge for up to a week. Make sure it’s in an airtight container to retain moisture.
• Freezing: You can freeze the bread for up to three months. Slice it beforehand for easier thawing.
• Gentle Reheating: If you want to enjoy a warm slice, gently reheat it in the microwave for about 10-15 seconds or in a toaster oven until just warmed through.
• Freshness Cue: The bread should smell wonderfully chocolatey and have a soft, slightly springy texture when fresh.

Still in a sourdough baking mood? Our Sourdough Discard Strawberry Bread with Pink Strawberry Glaze is bright, fruity, and just as simple to pull together for a beautiful weekend bake.

Perfect Pairings

Sourdough Double Chocolate Bread is scrumptious on its own but also pairs wonderfully with various accompaniments:

• A spread of creamy peanut butter or almond butter.
• A dusting of powdered sugar for a simple touch of sweetness.
• Sliced strawberries or raspberries for a refreshing contrast.
• Whipped cream or a dollop of Greek yogurt for a decadent brunch option.

Make It Your Own

Feel free to elevate your Sourdough Double Chocolate Bread with these flavor twists and substitutions:

• Nutty Additions: Stir in some chopped nuts like walnuts or pecans for a delightful crunch.
• Fruit Infusion: Add in some mashed bananas or applesauce for extra moisture and natural sweetness.
• Spices: Consider mixing in a teaspoon of cinnamon or a pinch of espresso powder to enhance the chocolate flavor.
• Swirled Goodness: Create a marbled effect by swirling in peanut butter or Nutella before baking.
• Different Chocolates: Experiment with different types of chocolate chips, like white chocolate or butterscotch for varied tastes.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to make a delicious alternative for gluten-sensitive friends.

Pro Tips for Best Results

For perfect Sourdough Double Chocolate Bread, keep these expert tips in mind:

• Measure Ingredients Carefully: Accurate measurements ensure a consistent texture.
• Resting Time: Let the dough rest for a few minutes before baking for a more developed flavor.
• Check for Doneness: Insert a toothpick to confirm, aim for moist crumbs rather than completely clean.
• Cool Completely: Always allow the bread to cool fully before slicing to avoid a gummy texture.

Your Questions Answered

• Can I use whole wheat flour instead of all-purpose flour?
• Yes, but the texture may be denser. Consider using a mix for best results.
• What should I do if I don’t have sourdough discard?
• You can use plain yogurt as a substitute, which will contribute a similar tang.
• How can I adjust the sweetness?
• Feel free to reduce the sugar amount slightly if you prefer a less sweet bread.
• Is this bread good for toasting?
• Absolutely! Toasting enhances the chocolate flavor and adds a delightful crunch.
• Can I use different types of chocolate?
• Yes, you can use any type of chocolate chips or chunks you like, milk, dark, or white chocolate all work wonderfully.

Final Thoughts

Sourdough Double Chocolate Bread is truly an irresistible treat that combines the comforting elements of sourdough with the indulgence of chocolate. Its versatility allows it to shine at any occasion, from casual breakfasts to special gatherings. Treat yourself and your loved ones to this delightful loaf soon; it’s sure to become a cherished favorite in your home. Enjoy baking and savor every bite of this delicious creation!

Print