This Chocolate Sourdough Discard Bread is a wonderful treat that combines the rich taste of chocolate with the tangy flavor of sourdough. It’s soft, fluffy, and simply irresistible!
Who knew leftover sourdough could taste this good? Every slice makes me feel like a kid again, especially with a spread of butter. It’s fun to surprise friends with this sweet twist on a classic!
Key Ingredients & Substitutions
Sourdough Discard: Using unfed sourdough starter is key. If you don’t have any, homemade or store-bought sourdough starter works too. In a pinch, you could use yogurt, but it will change the flavor.
Cocoa Powder: Unsweetened cocoa powder is perfect for the rich chocolate base. If you want something less bitter, try Dutch-processed cocoa. Remember, this can change the bread’s final color.
Vegetable Oil or Butter: I often use melted butter for a rich flavor, but vegetable oil is a great, lighter alternative. If you like a hint of taste, consider using coconut oil, just remember it solidifies at cooler temps!
Milk: Whole milk adds creaminess, but any milk substitute like almond or oat milk will work great. Just use unsweetened versions to keep the sugar level consistent.
Chocolate Chips: Semi-sweet chips add a lovely sweetness, but you can switch to dark or even white chocolate for a different flavor. You could also leave them out entirely if preferred!
How Do You Properly Mix Wet and Dry Ingredients?
Combining wet and dry ingredients can be tricky. Over-mixing can lead to dense bread, but mixing too little can leave pockets of flour. Here’s how to do it right:
- First, make sure all your ingredients are at room temperature; it helps with mixing.
- Add the wet ingredients into the dry ingredients all at once, then mix gently. Use a spatula to fold them together.
- Stop mixing as soon as you don’t see any dry flour; a few lumps are totally okay. It will make the bread fluffy!
Chocolate Sourdough Discard Bread
Ingredients You’ll Need:
For The Bread:
- 1 cup (240g) sourdough discard (unfed starter)
- 1 ½ cups (180g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ cup (50g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup (120ml) milk, lukewarm
- ¼ cup (60ml) vegetable oil or melted butter
- 1 large egg
- ½ cup (90g) chocolate chips or chunks
- Optional: 1 tsp vanilla extract
- Optional: Powdered sugar or extra cocoa powder for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 35-45 minutes for baking. After baking, let it cool for about 10 minutes before slicing. Altogether, you should set aside about an hour to an hour and a half to complete this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare your small loaf pan by lightly greasing it or lining it with parchment paper. If you want to make a free-form loaf, simply prepare a baking sheet.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure everything is well combined so that you have a uniform mixture.
3. Combine Wet Ingredients:
In a separate bowl, mix the sourdough discard, lukewarm milk, vegetable oil (or melted butter), egg, and vanilla extract (if you’re using it). Stir until everything is smooth and well incorporated.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula just until combined. Don’t worry if there are a few lumps; this will ensure your bread stays soft and fluffy!
5. Add Chocolate Chips:
Carefully fold in the chocolate chips or chunks, making sure they are evenly distributed throughout the batter. This will add delicious pockets of chocolate in every bite.
6. Shape the Bread:
Transfer the batter into your prepared loaf pan or shape it gently into a round loaf on the baking sheet. If you’d like, lightly dust the top with flour or cocoa powder and score a shallow slash on top for a decorative touch.
7. Bake the Bread:
Your bread is ready to bake! Place it in the preheated oven and bake for about 35-45 minutes. Keep an eye on it; it’s done when a toothpick inserted into the center comes out clean and it sounds hollow when tapped on the bottom.
8. Cool the Bread:
Once it’s done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
9. Enjoy:
After your bread has cooled, slice it up and enjoy it plain or with a spread of butter! The delightful contrast of tangy sourdough and rich chocolate makes this treat truly special. Store any leftovers wrapped tightly in plastic or in an airtight container at room temperature for 2-3 days, or freeze for longer enjoyment!
Can I Use Other Types of Flour?
Yes! While all-purpose flour works best for this recipe, you can experiment with whole wheat flour or a gluten-free blend. Just remember that it might alter the texture slightly, so you may need to adjust the liquid content.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with plain yogurt or buttermilk to maintain moisture. Mix in about 1 cup for the discard, adjusting the rest of the ingredients to balance the liquid.
How Do I Store Leftovers?
Wrap leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze the bread; just make sure to slice it first for easy thawing!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add nuts, such as walnuts or pecans, or swap out some chocolate chips for dried fruits like cherries or cranberries. Just keep the total amount of add-ins around ½ cup to maintain the correct batter consistency.
