Double Chocolate Sourdough Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 teaspoon (4g) baking powder
03 -
1 teaspoon (5g) baking soda
04 -
1/2 teaspoon (3g) salt
05 -
1/2 cup (40g) unsweetened cocoa powder
06 -
Powdered sugar for dusting (optional)
→ Wet Ingredients
07 -
1 cup (240g) sourdough starter discard (or active starter)
08 -
1 cup (200g) light or dark brown sugar
09 -
1/2 cup (115g) melted butter or coconut oil
10 -
3/4 cup (180g) milk
11 -
2 large eggs (120g)
12 -
1 teaspoon (4g) vanilla extract
→ Add-Ins
13 -
1 cup chocolate chips
14 -
1/2 cup nuts or dried fruit (optional)
# Instructions:
01 -
Lightly grease a 9×5 loaf pan with butter or line with parchment paper. Preheat your oven to 350°F (175°C).
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until well combined.
03 -
In a separate bowl, mix the sourdough starter, brown sugar, melted butter or oil, eggs, vanilla, and milk until smooth and well blended.
04 -
Pour the wet ingredients into the dry ingredients and stir just until combined - don't overmix. Fold in the chocolate chips and any optional add-ins like nuts or dried fruit.
05 -
Pour the batter into your prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if the top browns too quickly.
06 -
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before slicing and serving.
# Notes:
01 -
For a long-fermented version with enhanced digestibility, mix the batter and let it rise for 4-6 hours at room temperature, then refrigerate overnight (12+ hours) before baking.
02 -
This bread uses sourdough discard, making it a great way to use up excess starter rather than throwing it away.
03 -
The tangy flavor of sourdough balances perfectly with the sweetness of chocolate for a unique depth of flavor.