Sourdough Discard Chocolate Bread Recipe

This sourdough discard chocolate bread recipe is a perfect treat for those with a sweet tooth. It is incredibly rich and chocolatey, yet has a slightly tangy flavor profile thanks to the sourdough discard. It's an exquisite balance between dessert and bread.

Sourdough Discard - Chocolate Bread

Ingredients

For one loaf, you'll need:

• 1 cup sourdough discard (straight from the fridge is fine)

• 1/3 cup unsweetened cocoa powder

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup buttermilk

• 1 cup semisweet chocolate chips

Instructions

1. Preheat Your Oven and Prepare Loaf Pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.

2. Combine the Wet Ingredients: In a large bowl, combine the sourdough discard, unsweetened cocoa powder, both sugars, melted butter, eggs, and vanilla extract. Stir until well mixed.

3. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.

4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Stir until just combined. Be careful not to overmix. Then fold in the chocolate chips.

5. Pour into Pan and Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out mostly clean.

6. Cool and Serve: Allow the bread to cool in the pan for about 15 minutes, then remove it from the pan and let it cool completely on a wire rack.

This sourdough discard chocolate bread is a wonderful treat for any occasion. It's perfect for breakfast, a snack, or dessert, and pairs beautifully with a cup of coffee or milk. Enjoy!