This Chocolate Sourdough Discard Bread is a delightful treat! It’s made with sourdough starter and rich chocolate, giving it a soft and tasty texture. Perfect for breakfast or a sweet snack!
Honestly, who doesn’t love chocolate? 🍫 I love to toast it for a warm, gooey slice topped with butter. It makes a cozy treat that’s hard to resist on any day!
Making this bread is simple, too! Just mix the ingredients, let it rise, bake it, and enjoy. It’s a great way to use up that leftover sourdough starter and makes your kitchen smell wonderful!
Key Ingredients & Substitutions
Sourdough Discard: This recipe calls for unfed sourdough starter, which adds flavor and a bit of acidity. If you don’t have sourdough discard, you can use buttermilk or yogurt for tanginess, but it will change the texture.
Cocoa Powder: Unsweetened cocoa gives depth to the bread. Dutch-processed cocoa can be used as a substitute for a smoother flavor, but avoid sweetened cocoa, as it will affect the dough’s sweetness.
Granulated Sugar: This adds sweetness and helps with yeast activation. Honey or maple syrup can be good substitutes, keeping in mind they might slightly alter the moisture content.
Dark Chocolate Chunks: I choose dark chocolate for a rich flavor. You can also use milk chocolate if you prefer something sweeter or chocolate chips for easier melting.
Extra Flour: Always keep extra flour handy for dusting. Whole wheat flour can be used for a nuttier flavor, but it may change the texture of the bread.
How Do I Knead Bread Dough Properly?
Kneading develops gluten, giving your bread its structure. Here’s how to do it right:
- Turn the shaggy dough onto a floured surface. Start folding and pushing the dough with your palms.
- Stretch and fold the dough over itself, turning it a quarter turn each time.
- Knead for about 8-10 minutes until the dough becomes smooth and elastic. If it feels too sticky, add a little flour as needed.
- Don’t forget to incorporate the chocolate chunks gradually by pushing them into the dough as you knead.
Remember, a well-kneaded dough should bounce back when lightly pressed!
How to Make Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup sourdough discard (unfed starter)
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup warm water (about 90°F/32°C)
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 1 tsp salt
- 1/2 cup dark chocolate chunks or chips
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and approximately 2-3 hours for the dough to rise. Additionally, baking will take about 35-40 minutes. In total, you should set aside about 3-4 hours to enjoy this delicious bread!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to work!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Make sure the dry ingredients are well combined to ensure an even flavor throughout the bread.
3. Combine the Mixtures:
Add the sourdough discard and the yeast mixture to the bowl of dry ingredients. Mix everything together until a shaggy dough forms—it’s okay if it’s a little messy!
4. Knead the Dough:
Transfer the shaggy dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. As you knead, gradually incorporate the dark chocolate chunks so they are evenly mixed into the dough.
5. Let it Rise:
Place the kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 2-3 hours, or until it has doubled in size. This step is crucial for developing the bread’s texture!
6. Preheat the Oven:
While the dough is rising, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot inside the oven to heat up as well.
7. Shape the Loaf:
Once the dough has risen, gently punch it down and shape it into a round loaf. Dust the surface lightly with flour and, if you’d like, add a few extra chocolate chunks on top for added decoration and flavor!
8. Prepare for Baking:
Carefully transfer the shaped dough into the preheated Dutch oven. Use a sharp knife to score the top of the dough, which will allow it to expand properly while baking.
9. Bake the Bread:
Cover the Dutch oven with its lid and bake for 20 minutes. After that, remove the lid and bake for an additional 15-20 minutes until the crust is deeply browned and the loaf sounds hollow when tapped.
10. Cool and Serve:
Once done, take the bread out of the oven and let it cool completely on a wire rack. This cooling time is important for the texture. Once cooled, slice it up and enjoy your rich, chocolatey sourdough bread either as a snack or a delightful dessert!
Enjoy your delicious creation! Happy baking!
Can I Use a Different Type of Flour?
Yes! You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor. Just be aware that this may alter the texture slightly, making it denser.
What If My Sourdough Discard is Frozen?
No problem! Just make sure to thaw your frozen sourdough discard in the refrigerator overnight. It’s best to use it at room temperature for this recipe.
How Can I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months. Thaw it before serving!
Can I Make This Recipe Without Active Dry Yeast?
If you prefer not to use active dry yeast, you can extend the rising time by using just the sourdough discard to leaven the bread. However, keep in mind that it will take much longer—typically overnight—due to the slower fermentation process.
