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Sourdough Double Chocolate Bread

Sourdough Double Chocolate Bread for Sweet, Guilt-Free Indulgence

Sourdough Double Chocolate Bread is a delectable treat that combines the tang of sourdough with rich chocolate, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour if desired.
  • ¾ cup Dutch-Processed Cocoa Powder Can replace with unsweetened cocoa powder.
  • 1 teaspoon Salt Using sea or Himalayan salt can elevate the taste.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best results.
  • ½ teaspoon Baking Soda Check the expiry date for effectiveness.
  • ½ cup Melted Butter Can substitute with coconut oil or applesauce for a lighter option.
  • ½ cup Granulated Sugar Consider using coconut sugar or a sugar alternative.
  • ½ cup Brown Sugar If unavailable, use additional granulated sugar.
  • 1 teaspoon Vanilla Extract Almond extract makes a delightful twist.
  • 2 large Eggs Flax or chia eggs can be used for a vegan alternative.
  • 1 cup Sourdough Discard Active starter or plain yogurt can work well as alternatives.
  • ½ cup Milk or Water Any milk (dairy or plant-based) can substitute.
  • 1 cup Chocolate Chips or Dark Chocolate Chunks Save some for topping.

Equipment

  • Loaf pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan lightly with butter or oil, lining it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda until fully combined.
  3. In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Blend in the eggs and vanilla extract.
  4. Gently fold the sourdough discard and milk into the wet mixture, then gradually add the dry ingredients until just combined.
  5. Stir in the chocolate chips, reserving some for topping, then pour the batter into the prepared loaf pan.
  6. Bake for 50–60 minutes, checking for doneness at the 45-minute mark by inserting a toothpick into the center.
  7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 5IUCalcium: 4mgIron: 8mg

Notes

Ensure your sourdough discard is at room temperature for optimal mixing, and avoid overmixing to keep the bread light and fluffy.

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