Double Chocolate Sourdough Bread
Double chocolate sourdough bread is where artisan baking meets dessert. This deeply flavorful loaf combines the tangy complexity of sourdough with rich cocoa powder and generous chunks of melted chocolate. The result is a soft, tender crumb with bold chocolate flavor, balanced by subtle sourdough notes that keep it from being overly sweet.
Perfect for breakfast, dessert, or a special treat, this chocolate sourdough bread is excellent toasted, served plain, or spread with butter, nut butter, or cream cheese. If you enjoy creative sourdough variations, this recipe is a must-bake.
Why You’ll Love This Recipe
This double chocolate sourdough bread stands out because it’s indulgent without being cake-like. The cocoa powder infuses the dough with deep chocolate flavor, while chocolate chips or chunks melt into pockets of richness throughout the loaf. The sourdough fermentation adds complexity and depth, enhancing the chocolate rather than overpowering it.
It’s also naturally leavened, easier to digest than conventional yeast breads, and perfect for using up active sourdough starter. Whether you’re baking for a holiday, gifting a loaf, or simply treating yourself, this bread feels special every time.
Ingredients
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1 cup active sourdough starter (100% hydration)
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¾ cup warm milk or water
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¼ cup sugar or honey
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¼ cup unsalted butter, melted (or coconut oil)
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2½ cups bread flour
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¼ cup unsweetened cocoa powder
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1 teaspoon salt
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¾ cup chocolate chips or chunks (dark or semi-sweet)
Ingredient Notes
Sourdough Starter:
Use an active, bubbly starter at peak rise for the best oven spring and flavor.
Cocoa Powder:
Unsweetened cocoa powder gives rich chocolate flavor without excess sweetness. Dutch-processed cocoa works well here.
Chocolate:
Dark or semi-sweet chocolate balances the dough perfectly. Avoid milk chocolate, which can melt too quickly and become overly sweet.
How to Make Double Chocolate Sourdough Bread
Step 1: Mix the Dough
In a large mixing bowl, combine the sourdough starter, warm milk (or water), sugar, and melted butter. Stir until smooth. In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet mixture and mix until a shaggy dough forms.
Step 2: Knead and Add Chocolate
Knead the dough by hand or with a stand mixer for 8–10 minutes, until smooth and elastic. Gently fold in the chocolate chips during the last minute of kneading, being careful not to overwork the dough.
Step 3: Bulk Fermentation
Place the dough in a lightly greased bowl, cover, and let ferment at room temperature for 4–6 hours, or until slightly puffy. This dough will not double as dramatically as traditional sourdough due to the cocoa and sugar.
Step 4: Shape the Loaf
Turn the dough out onto a lightly floured surface. Shape into a tight loaf or batard. Place into a parchment-lined loaf pan or a floured proofing basket.
Step 5: Second Rise
Cover and let rise for 2–4 hours at room temperature, or refrigerate overnight for a deeper flavor.
Step 6: Bake
Preheat oven to 375°F (190°C). Bake for 40–45 minutes, until the loaf sounds hollow when tapped and the internal temperature reaches about 200°F (93°C). Cover loosely with foil if the top browns too quickly.
Step 7: Cool
Allow the bread to cool completely before slicing. This helps the crumb set and enhances the chocolate flavor.
Serving Suggestions
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Toasted with butter or cream cheese
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Spread with peanut butter or hazelnut spread
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Served with fresh berries
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Used for chocolate French toast
Tips for Success
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Don’t over-ferment—chocolate dough ferments more slowly
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Use parchment to prevent sticking
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Let the bread cool fully before slicing for clean cuts
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Store chocolate chips in the freezer before adding to prevent melting
Storage
Store at room temperature in an airtight container for up to 3 days. Freeze sliced bread for up to 2 months and toast directly from frozen.
Final Thoughts
Double chocolate sourdough bread is a beautiful balance of rich cocoa, melted chocolate, and tangy sourdough flavor. It’s indulgent yet refined, making it perfect for both everyday enjoyment and special occasions. Once you try it, it’s bound to become a standout in your sourdough rotation.