Sourdough Chocolate Bread Recipe

A perfect blend of indulgence and rustic baking. This recipe combines the rich, deep flavors of chocolate with the distinct tang of sourdough. The result is a bread that is luxuriously chocolatey, slightly sour, and wonderfully moist. Perfect for a special breakfast treat or a decadent afternoon tea.


5/30/20231 min read

This recipe is for those who want to take their love for sourdough and chocolate to the next level. Here, we'll be using active sourdough starter rather than discard, yielding a chocolate bread that has a complex depth of flavor thanks to the fermentation process.

Chocolate Sourdough


For one loaf, you'll need:

  • 240g active sourdough starter, fed

  • 315g all-purpose flour

  • 20g unsweetened cocoa powder

  • 6g salt

  • 3g instant yeast (optional, for a more reliable rise)

  • 120g lukewarm water

  • 30g olive oil

  • 85g honey

  • 90g semisweet chocolate chips


  1. Combine Ingredients: In a large bowl, combine the sourdough starter, flour, cocoa powder, salt, instant yeast (if using), lukewarm water, olive oil, and honey. Mix until all the ingredients come together and form a dough.

  2. Knead the Dough: Knead the dough until it becomes smooth and elastic. You can do this by hand on a lightly floured surface for about 10-15 minutes or in a stand mixer fitted with a dough hook for about 5-7 minutes. Once the dough is well-kneaded, knead in the chocolate chips until they're evenly distributed.

  3. First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise until it has doubled in size. This should take about 2-4 hours, but it could take longer depending on the temperature and activity level of your starter.

  4. Shape and Second Rise: After the dough has doubled in size, gently deflate it and shape it into a log. Place the dough into a lightly greased 9x5 inch loaf pan, cover it, and let it rise until it's noticeably puffy. This could take 1-2 hours, or longer if you're not using additional yeast.

  5. Preheat Your Oven: About 20 minutes before you're ready to bake, preheat your oven to 375°F (190°C).

  6. Bake: Bake the bread for about 35-40 minutes, or until a digital thermometer inserted into the center reads 190°F (88°C). If the bread appears to be browning too quickly, you can tent it with aluminum foil.

  7. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Enjoy this delightful, chocolatey twist to your regular sourdough bread!