There’s something inherently satisfying about baking a loaf of bread, especially when it’s flavored with rich chocolate. This Sourdough Double Chocolate Bread offers a delightful balance of flavors, making it perfect for weeknights, cozy weekends, or gatherings with friends and family. Its comforting texture, combined with the deep chocolate taste, brings a sense of warmth to quiet moments and shared meals alike. Whether you’re enjoying a slice with your morning coffee or as an afternoon snack, this recipe is straightforward and rewarding. Let’s dive into the preparation of this comforting bread.
Why You’ll Love This Sourdough Double Chocolate Bread
This Sourdough Double Chocolate Bread is reliable and easy to make, turning simple ingredients into a rich treat. The chocolatey flavor combined with the tang of sourdough creates a comforting balance that’s perfect for everyday indulgence. You can enjoy it alone or share it with others, making it a practical option for any occasion.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Spatula
- Loaf pan
- Measuring cups and spoons
Ingredients
- 1¾ cups all-purpose flour (245 g, for structure)
- ½ cup Dutch-processed cocoa powder (64 g, for rich chocolate flavor)
- ½ tsp salt (3 g, to enhance flavor)
- 1 tsp baking powder (for leavening)
- ½ tsp baking soda (for leavening)
- 8 tbsp melted butter (113 g, for moisture and flavor)
- ½ cup granulated sugar (100 g, for sweetness)
- ½ cup brown sugar (100 g, for moisture and depth)
- 1 tsp vanilla extract (for flavor)
- 2 large eggs (for binding and moisture)
- ¾ cup sourdough discard (189 g, for flavor and texture)
- ½ cup milk (122 g, for moisture)
- 1 cup chocolate chips (for added richness)
How to Make Sourdough Double Chocolate Bread
Step 1. Begin by preheating your oven to the appropriate temperature, as this prepares the environment for baking. Make sure your loaf pan is ready, either greased or lined, to ensure easy release after baking.
Step 2. In a large mixing bowl, combine the all-purpose flour, Dutch-processed cocoa powder, salt, baking powder, and baking soda. Whisk these dry ingredients together until they are well blended. This step ensures that the leavening agents are evenly distributed throughout the flour and cocoa.
Step 3. In another bowl, mix together the melted butter, granulated sugar, brown sugar, and vanilla extract. Whisk until the mixture is smooth and well combined. You’ll want to see a unified mixture that has a slight shine, indicating the sugars have begun to dissolve into the butter.
Step 4. Once blended, add the eggs to your butter and sugar mixture. Whisk until fully incorporated. This step is crucial as the eggs will help to bind the ingredients together while adding moisture to the batter.
Step 5. Incorporate the sourdough discard and milk into the wet mixture, stirring gently until combined. The sourdough will add a tangy flavor, enhancing the depth of the chocolate. Make sure the mixture is smooth without any lumps remaining.
Step 6. Gradually add the dry ingredient mixture to the wet ingredients, folding them together carefully. Begin the process gradually to minimize clumping. Be gentle to maintain a light batter without overmixing, which can affect the final texture.
Step 7. Once the dry ingredients are fully incorporated, fold in the chocolate chips. This step adds bursts of chocolate throughout the bread, enriching its flavor and texture. Evenly distribute the chips for a consistent chocolate experience in every bite.
Step 8. Pour the batter into your prepared loaf pan. Use a spatula to spread it out evenly. Pay attention to the batter filling the pan, ensuring it sits evenly, which helps with even baking as it rises.
Step 9. Place the loaf pan into the preheated oven. You’ll want to monitor it as it bakes, watching for a firm top that springs back slightly when touched. This visual cue helps determine when the bread is done.
Step 10. Once baked, remove the pan from the oven and let it cool for a few moments before transferring the bread to a wire rack. This cooling process allows the bread to firm up and helps prevent it from becoming soggy.
Serving Suggestions
This Sourdough Double Chocolate Bread works beautifully for breakfast, served alongside a cup of coffee or tea. It’s also a great choice for snacks, either enjoyed alone or as a satisfying addition to a lunch spread. Families will appreciate having it available, as it can serve as a comforting dessert after meals. For those who have leftovers, they can be a delightful treat, perfectly capable of being enjoyed over a couple of days.
Pro Tips for Best Results
- Using room-temperature ingredients can help create a smoother batter.
- Be cautious not to overmix when combining wet and dry ingredients; this keeps the texture light.
- Let the bread cool completely before slicing for better slices and to avoid crumbling.
- Store in an airtight container to maintain moisture.
- Consider adding nuts for extra texture if you like.
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing can lead to dense bread. Mix just until combined to maintain a light texture.
- Not Preheating the Oven: A properly preheated oven ensures even baking. Skipping this step can result in inconsistent texture.
- Using Cold Ingredients: Cold ingredients can impact the batter’s ability to rise. Always use room-temperature eggs and milk for better results.
- Not Measuring Ingredients Accurately: Inexact measurements can throw off the balance, resulting in a different texture or flavor. Use cups and spoons designed for baking.
- Assuming It’s Done Too Early: Rely on visual cues. A toothpick inserted should come out with a few moist crumbs, not wet batter.
- Cutting It Too Soon: Allow the bread to cool completely before slicing. Cutting too soon can lead to a mushy texture.
Variations & Substitutions
You might consider mixing in nuts for added crunch, or using a mix of chocolate chips and chunks for varied chocolate textures. Adjusting the cocoa powder level can also shift the flavor intensity to suit your preference.
Storage & Reheating
Store at room temperature in an airtight container, where it will keep well for a few days. For longer storage, consider refrigerating it in a sealed bag or container, which can extend its freshness. If you prefer to freeze, wrap the bread tightly in plastic wrap and then in foil. To reheat, slice as needed and warm gently in a toaster oven or slice and microwave briefly to maintain its soft texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter in advance. Just store it in the refrigerator until you’re ready to bake. However, it’s best to bake and enjoy the bread fresh for optimal flavor and texture.
How long does it last in the fridge?
The Sourdough Double Chocolate Bread can last about a week in the refrigerator if stored in an airtight container. Be mindful of any moisture, as this can affect freshness.
Can I freeze this recipe?
Absolutely! You can freeze the bread for up to three months. Wrap it well in plastic wrap and then foil to prevent freezer burn. It thaws well at room temperature.
What can I substitute for one ingredient?
For the sourdough discard, you can substitute an equal amount of plain yogurt or buttermilk. This can change the flavor slightly but still adds necessary moisture.
Why didn’t my recipe turn out as expected?
Common issues include incorrect oven temperatures, inaccurate ingredient measurements, or not following the mixing instructions carefully. Each of these can affect the final product’s texture or flavor.
Final Thoughts
Baking Sourdough Double Chocolate Bread is a fulfilling experience, transforming simple pantry ingredients into a delicious treat. The rich flavors and comforting texture make it a wonderful addition to any meal or occasion. Enjoying this bread can quickly become a cherished routine, bringing warmth and satisfaction to both bakers and those who share in its delights.
Sourdough Double Chocolate Bread
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour for structure
- 0.5 cups Dutch-processed cocoa powder for rich chocolate flavor
- 0.5 teaspoon salt to enhance flavor
- 1 teaspoon baking powder for leavening
- 0.5 teaspoon baking soda for leavening
Wet Ingredients
- 8 tablespoons melted butter for moisture and flavor
- 0.5 cups granulated sugar for sweetness
- 0.5 cups brown sugar for moisture and depth
- 1 teaspoon vanilla extract for flavor
- 2 large eggs for binding and moisture
- 0.75 cups sourdough discard for flavor and texture
- 0.5 cups milk for moisture
Add-ins
- 1 cups chocolate chips for added richness
Instructions
Preparation
- Preheat your oven to the appropriate temperature and prepare your loaf pan by greasing or lining it.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, salt, baking powder, and baking soda. Whisk until well blended.
- In another bowl, mix melted butter with granulated sugar, brown sugar, and vanilla extract until smooth.
- Add eggs to the butter and sugar mixture, whisking until fully incorporated.
- Incorporate sourdough discard and milk into the wet mixture, stirring until smooth.
- Gradually add the dry ingredients to the wet ingredients, folding them carefully together.
- Fold in the chocolate chips evenly.
Baking
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake in the preheated oven until a firm top springs back slightly when touched.
- Remove from oven, let cool briefly, then transfer to a wire rack to cool completely.