VeganMofo Day 5: My sourdough starter has been neglected for quite sometime now. During my 3rd trimester, I neither had the energy nor the time to even feed the poor starter. I can’t even explain why or how I brought it out and fed it just hours before I rushed to the hospital for delivery!!!! I had the presence of mind to put it back in the fridge before leaving the house (??).
So finally I felt it was time to use the sourdough starter and I made this amazing Sourdough Chocolate Bread. I had this recipe bookmarked forever and finally I got to make it.
This recipe needs some pre-planning since the dough rests overnight for first rise and then rests for another 3 hours for the second rise. Once the bread is baked, it fills the room with chocolatey aroma. My son came back from school, sniffed the air and said “that smells like chocolate dough”.
½cupUnsweetened Chocolate(I used dutch processed chocolate)
In a stand mixer with dough hook, combine the first 9 ingredients (starter, flours, chocolate, yeast, sugar, salt, water and oil). Knead until a smooth and pliable dough forms, about 5 minutes. This dough is extremely easy to work with.
Remove the dough into a large bowl that is greased; cover with plastic wrap and allow to rest in a warm place overnight, about 8-10 hours.
Next day, knead the chocolate chips and raisins into the dough. Form the dough into a ball (boule) by stretching and tucking the dough under itself.
Place the boule on a baking sheet that has been sprinkled with cornmeal. Lightly cover with plastic wrap and set aside to rise for another 3 hours.
Sprinkle 1tsp flour on the top and using a very sharp knife lightly cut the top.
Preheat the oven to 400°F and bake the bread for 30-35 minutes or until the top sounds hollow when knocked on and the internal temperature of the bread registers 165°F.
Remove onto a wire rack and cool the bread completely before slicing.
This is a very chocolaty bread that tastes great with a tab of butter or jelly for breakfast, or eat it as is as a quick snack.