If you’re a chocolate lover who also appreciates the tangy depth of sourdough, then I’ve got the perfect recipe for you. Double Chocolate Sourdough Bread is here to change the game—imagine the chewiness and rich texture of sourdough paired with two kinds of chocolate: cocoa powder and melty chocolate chunks. Yes, it’s as delicious as it sounds! The tang from the sourdough starter balances out the sweetness, creating a slice of bread that’s both indulgent and comforting. Trust me, once you try this, you’ll never look at bread the same way again!

Why You’ll Love Double Chocolate Sourdough Bread

This isn’t just any bread; this is the bread that combines your two favorite worlds—chocolate and sourdough. It’s got a deep, satisfying flavor and that chewy, crispy crust you can’t get enough of. Whether you’re having it for breakfast, a snack, or as a decadent dessert, this recipe is versatile and sure to please. Here’s why it’s a winner:

Versatile: This bread works wonders for any occasion. Serve it for breakfast with butter and jam, toast it for a decadent snack, or slice it up for a sweet treat at dessert time.
Budget-Friendly: You don’t need fancy ingredients—just a simple sourdough starter and a couple of types of chocolate. It’s the perfect way to use up your sourdough starter in a totally unexpected way.
Quick and Easy: With the right timing and a bit of patience, this bread comes together with minimal effort. You’ll be rewarded with a loaf that tastes like it came from a bakery.
Customizable: If you prefer dark chocolate over milk chocolate, or want to experiment with adding chocolate chips, go for it! You can make this bread exactly how you like it.
Crowd-Pleasing: If you’re making this for a gathering, be prepared for requests for the recipe. It’s a rich, indulgent treat that will have everyone coming back for seconds.

Ingredients

Here’s the magic of Double Chocolate Sourdough Bread: it’s simple, but the results are extraordinary. Let’s break down the ingredients that come together to make this loaf one of a kind:

Sourdough Starter: The star of the show! This is what gives the bread its unique flavor and chewy texture. If you don’t have a starter, no worries—there are easy ways to make one, or you can grab some from your local bakery.

Flour: All-purpose flour is the base of the bread. It provides structure and creates the perfect chewy crumb we all love in sourdough bread.

Cocoa Powder: Unsweetened cocoa powder adds that deep, dark chocolate flavor that’s balanced perfectly by the tangy sourdough.

Chocolate Chunks: This is where the double chocolate comes in! Chopped dark or milk chocolate chunks are folded into the dough, melting into pockets of gooey goodness throughout the bread.

Sugar: Just a bit of sugar sweetens the deal without overpowering the sourdough flavor. It helps balance out the bitterness of the cocoa.

Salt: Salt enhances all the flavors, making the chocolate taste even more intense and the bread itself more flavorful.

Water: This hydrates the dough and helps activate the sourdough starter, creating a smooth, stretchy consistency that bakes into a perfect loaf.

Olive Oil: A touch of oil ensures the bread stays soft and adds a bit of richness to the dough.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this Double Chocolate Sourdough Bread is easier than you think, and you’ll be so proud of the results. Let’s walk through the steps together:

Prepare Your Sourdough Starter

If your sourdough starter isn’t ready, feed it at least 8 hours before you begin baking to ensure it’s active and bubbly. If you’re using an established starter, skip ahead!

Mix the Dough

In a large bowl, combine the flour, cocoa powder, sugar, and salt. Add in your sourdough starter and water, then stir until a dough forms. It should be slightly sticky but not too wet. Add the olive oil and knead until the dough is smooth and elastic, about 10 minutes. If the dough feels too dry, add a touch more water.

Add the Chocolate

Once the dough is kneaded, fold in the chocolate chunks. You want to distribute them evenly, but be careful not to overwork the dough. You’ll want those gooey chocolate pockets to stay intact!

Let It Rise

Cover the bowl with a damp towel and let the dough rise for 3-4 hours, or until it doubles in size. Sourdough takes its time, but the patience is so worth it!

Shape the Dough

Once your dough has risen, punch it down gently to release any air bubbles. Shape it into a round or oval loaf, depending on your preference. Place the dough onto a parchment-lined baking sheet or into a proofing basket if you have one.

Second Rise

Cover the dough with a towel and let it rise for another 2-3 hours. It should puff up and become nice and airy.

Preheat the Oven

While the dough is rising, preheat your oven to 450°F. If you’re using a Dutch oven, preheat that as well—it helps create a steamy environment that makes for a perfectly crisp crust.

Bake to Perfection

Once the dough has finished its second rise, score the top with a sharp knife to help the bread expand while baking. Place it in the oven and bake for 30-40 minutes or until the bread sounds hollow when tapped on the bottom. If you’re using a Dutch oven, bake it covered for 20 minutes, then uncover and bake for another 20 minutes.

Cool and Serve

Let the bread cool completely before slicing—if you can wait that long! The chocolate will firm up slightly as it cools, making for the perfect slices.

Nutrition Facts

Servings: 12
Calories per serving: 250

Preparation Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4-6 hours (including rise time)

How to Serve Double Chocolate Sourdough Bread

This bread is perfect on its own, but if you’re looking to elevate the experience even more, try these serving suggestions:

With Butter: A simple pat of butter on a warm slice is all you need to enjoy this bread. You can even sprinkle some sea salt for a sweet-and-salty combo!
As French Toast: Slice the bread and turn it into chocolatey French toast for breakfast or brunch. Add a dusting of powdered sugar and some berries for a delightful treat.
With Nut Butter: Spread peanut butter or almond butter on a slice for an extra creamy, savory contrast to the sweet chocolate bread.
As a Dessert: Serve warm slices with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a show-stopping dessert.

Additional Tips

Here are some tips to help you get the most out of this sourdough masterpiece:

Use Good Quality Chocolate: The chocolate really shines in this bread, so use the best quality chocolate you can find. You’ll taste the difference!
Don’t Rush the Rising: Sourdough needs time to rise properly, so be patient! The longer the dough rises, the more flavor it develops.
Make it Your Own: Add mix-ins like nuts, dried fruit, or even a sprinkle of cinnamon to customize the flavor to your liking.
Storage: Store the bread in an airtight container at room temperature for up to 3 days. If you’re not eating it all right away, you can also freeze slices for up to a month and toast them when you’re ready to enjoy.

FAQ Section

Q1: Can I use instant yeast instead of sourdough starter?
A1: You can, but it will change the texture and flavor. Instant yeast will give you a quicker rise but won’t offer the signature tangy flavor of sourdough.

Q2: Can I use all-purpose flour instead of bread flour?
A2: Yes! While bread flour gives a chewier texture, all-purpose flour works fine too. Your bread might be a bit less chewy but still delicious.

Q3: How do I know when the bread is done?
A3: The bread is done when it sounds hollow when tapped on the bottom, and the internal temperature reaches around 200°F.

Q4: Can I make this bread without the chocolate?
A4: Absolutely! If you prefer a simple sourdough bread, you can skip the cocoa powder and chocolate chunks for a more classic loaf.

Q5: How do I store leftover bread?
A5: Store any leftover bread in an airtight container at room temperature for up to 3 days. You can also freeze it for later use.

Q6: Can I double the recipe?
A6: Yes, feel free to double the recipe if you want to make two loaves! Just be sure to adjust your rising times slightly.

Q7: Can I use other types of chocolate?
A7: Of course! You can use milk chocolate, dark chocolate, or even white chocolate chips if you want a different flavor.

Q8: Is this bread sweet?
A8: It’s subtly sweet, but not overwhelmingly so. The chocolate adds a rich flavor, and the sourdough starter keeps it from being overly sweet.

Q9: Can I bake this in a Dutch oven?
A9: Yes! Baking in a Dutch oven creates a perfect crust by trapping steam. Just make sure to preheat the Dutch oven for best results.

Q10: Can I make this bread ahead of time?
A10: You can prepare the dough the day before and let it rise slowly in the fridge overnight. Just shape and bake the next day.

Conclusion

Double Chocolate Sourdough Bread is a perfect union of two loves—chocolate and sourdough. It’s indulgent, comforting, and so much easier to make than you might think. Whether you’re savoring a slice with coffee or using it as a base for decadent French toast, this bread is sure to become a household favorite. Try it today and get ready to impress your taste buds!