If you’ve ever wanted to spice up your simple homemade sourdough bread, this is for you. This chocolate sourdough bread is soft, rich, and just the right amount of sweet, like a mix between artisan bread and dessert. It’s perfect for breakfast with a little butter, as a sweet snack, or even for making the best French toast ever. Once you try it, you’ll wonder why you haven’t been adding cocoa to your sourdough all along!

Recipe Details

Prep Time: 30 minutes (plus rising and resting time)
Cook Time: 40 minutes
Total Time: 12–16 hours (including fermentation)
Servings: 1 loaf (about 8–10 slices)
Calories: ~210 per slice

Why You’ll Love This Chocolate Sourdough Bread

• Naturally sweet and chocolatey without being too rich
• Makes amazing French toast or sweet sandwiches
• A fun twist on classic sourdough that still has that artisan feel
• The aroma while it bakes is absolutely heavenly

Ingredients

• 1 cup (240 g) active sourdough starter
• 1 ¼ cups (300 g) warm water
• 3 cups (360 g) bread flour
• ½ cup (60 g) unsweetened cocoa powder
• ½ cup (100 g) sugar
• 1 ½ tsp salt
• ½ cup (90 g) chocolate chips or chunks
• Optional: a little oil or flour for shaping

Instructions

1. Activate Your Starter:
   Make sure your sourdough starter is active and bubbly before you begin. Feed it 4–6 hours beforehand.
2. Mix the Dough:
   In a large bowl, whisk together the warm water, sugar, and starter. Add the flour, cocoa powder, and salt, mixing until you have a sticky, dark dough.
3. Add the Chocolate Chips:
   Fold in the chocolate chips until evenly distributed through the dough.
4. Rest and Stretch:
   Cover with a damp towel and let the dough rest for 30 minutes. Perform 3–4 sets of stretch and folds every 30 minutes to help build structure.
5. Bulk Fermentation:
   Cover the dough and let it rise at room temperature for 8–10 hours, or until doubled and airy.
6. Shape the Dough:
   Turn the dough onto a floured surface, gently shape it into a round loaf, and place it seam-side up in a floured proofing basket or bowl.
7. Final Proof:
   Cover and refrigerate for 8–12 hours. This overnight proof deepens the chocolate flavor.
8. Bake the Bread:
   Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough, score the top, and bake covered for 30 minutes, then uncovered for 10–15 minutes until dark and crusty.
9. Cool and Slice:
   Let the bread cool completely before slicing

Tips for the Perfect Chocolate Sourdough

• Add a handful of nuts or dried cherries for extra flavor.
• Toast a slice and spread a little peanut butter or hazelnut spread.
• For a softer texture, use a mix of bread flour and all-purpose flour.