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    Home » Baking » Chocolate Sourdough Bread

    Chocolate Sourdough Bread Recipe | Video

    Published: Jul 7, 2021 · Modified: Feb 9, 2022 by Pavani · 14 Comments

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    Sourdough chocolate bread is my favorite bread to make at home. All it requires to make delicious bread is an active sourdough starter, some time and a bit patience. Your reward is this gorgeous loaf that looks and tastes absolutely amazing.

    I add chopped cherries and walnuts to this chocolate sourdough bread for some sweetness and nuttiness. This is great to eat as is or to make chocolate bread pudding.

    Top view of a chocolate bread

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    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
      • Making the Dough
      • Folding and Shaping
    • Expert Tips
    • Frequently Asked Questions
    • You might also like

    About the Recipe

    I have had my sourdough starter since 2011. I have used to make some amazing bakes over the years. Like this ancient grains sourdough bread or this chocolate sourdough bread.

    In my early days with with the starter, I was hesitant to try a no yeast sourdough bread recipe. Because I was very comfortable using yeast and wild yeast seemed a little intimidating. Over the years, I have learnt to tame it and have tried quite a few homemade sourdough recipes.

    So, if you are a beginner sourdough baker and have had some mishaps, don't worry, just keep trying. It is not really rocket science. All you need is time, patience and a little technique - you will be making amazing bread in no time.

    top view of a chopping board with slices of sourdough chocolate bread

    This chocolate sourdough bread is one recipe that I have made many times over the years. I first made it a month after my daughter was born in 2012. At the time, I added instant yeast to make sure that the bread turned out good.

    But since then, I have transitioned to making this no yeast sourdough chocolate bread. I also weigh my ingredients now instead of using the measuring cups. This bread turns out chewy with a deep chocolaty flavor and a mild sourdough tang. The key is to strengthen the dough with folding and the cold bulk fermentation.

    This recipe needs some pre-planning since the dough needs overnight bulk fermentation.* Once the bread is baked, it fills the whole house room with chocolatey aroma. Enjoy a slice as is or with butter and jam.

    Wooden chopping board with a loaf of chocolate sourdough bread

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    As with any no knead sourdough bread, this recipe also needs very few ingredients:

    • Sourdough Starter - you need an active starter, so make sure to feed your starter the night before.
    • Flour - I use a combination of whole wheat and bread flour. You can make it entirely with either of the flours, but I like using a combination of both.
    • Unsweetened cocoa powder - you the best quality cocoa powder you can find.
    Ingredients needed - details in recipe card
    • Water - most sourdough recipes recommend using filtered water, so that is what I use to feed the starter and for the recipe. Also I warm the water until lukewarm before using.
    • Granulated Sugar
    • Salt
    • Add-ins - optional but highly recommended. You can add any combination of dried fruit and nuts to this bread. Just make sure to chop the nuts and if the dried fruit is too dry, then soak them before adding to the dough.
    • You also need either a cast iron combo cooker or a Dutch oven to bake the bread.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make this no-knead chocolate sourdough bread. Make sure to watch the video for a more detailed visual of how to make this recipe.

    Start with an active sourdough starter, so make sure to feed it the night before you plan to make the bread. Starter should be bubbly and not receded in the bowl.

    Making the Dough

    Make the levain: Mix sourdough starter, flour, water in a medium size bowl. Cover with plastic wrap or kitchen towel and rest in a warm area for 4 hours.

    Making levain for the bread

    Autolyze: One hour before the levain is ready, mix together bread flour, whole-wheat flour, cocoa powder, sugar and water in a large bowl. Mix just until the dough comes together. Cover with plastic wrap or kitchen towel and let it rest in a warm area for 1 hour.

    Mixing all the ingredients to make the chocolate sourdough bread

    Make the Chocolate Sourdough bread dough: Add the levain to the dough in the bowl and mix together using wet fingers to combine them together. Cover and rest 30 minutes in a warm area.

    Add salted water and mix it into the dough. The dough will be sticky, so slap and fold for 2~4 minutes or until the dough starts to aerate. Cover and rest for 30 minutes in a warm area.

    adding starter to the chocolate dough in the bowl

    Add the add-ins: Lightly flour a work surface and transfer the dough. Gently pat it out into a rectangle. Sprinkle the cherries or raisins evenly on top. Fold it like an an envelope. Now, turn the 90° and pat it out into a rough 2"x8" rectangle. Sprinkle with the chopped nuts and fold into an envelope (just as before). Round the dough into a ball and transfer it into the bowl. Cover and set aside in a warm area for 30 minutes

    Adding add-ins to the dough and forming a boule

    Folding and Shaping

    Folding: To stretch and fold, hold the corner that is opposite to you and stretch it over the dough. Turn the bowl 90° and repeat the stretch and fold. Repeat this until you are done with all 4 corners. Cover and set aside for 30 minutes. Perform total 4 sets of stretch and folds spaced out by 30 minutes. Make sure to place the dough back in the warm area after each fold.

    Form a taut ball. Place a kitchen towel in a bowl and very generously sprinkle with rice flour. Transfer the boule into the boule seam up. Cover with the overhang of kitchen towel and plastic wrap. Set aside for 1 hour at room temperature. Place the bowl in the fridge overnight and for up to 24 hours.

    Photos of boule before and after overnight rest

    Baking Bread

    Place a cast iron combo cooker or a Dutch oven with lid on the middle rack of the oven. Preheat the oven to 450°F for at least 30~40 minutes.

    Remove the bowl of dough from the fridge and generously sprinkle flour on the top.

    Remove the hot pan from the oven and carefully place the dusted loaf into the pan with the seam side down. Score the top with a sharp knife or blade. Place the lid on top and bake for 15 minutes. Remove the lid and lower the oven temperature to 400°F and bake for another 25~30 minutes, or until the loaf is deep brown and registers 205~210°F.

    Side by side photos of the bread before and after baking

    Carefully remove the baked bread onto a wire rack and cool completely for at least 1 hour before slicing.

    chopping board with a slice of chocolate sourdough bread

    Expert Tips

    Here are some tips to help you make the best sourdough chocolate loaf:

    • I highly recommend that you weigh your ingredients for this recipe.
    • Make sure to use bread flour and not all purpose flour because it has higher protein and works well in this no knead recipe.
    • You can make this sourdough chocolate bread with bread flour.
    • Use any good quality cocoa powder. I have made this recipe with regular unsweetened cocoa and even with dutch processed cocoa. Anything would work.
    • If the dried fruit are too dry, then soak them in warm water for at least 1 hour before using them.
    • Warm spot in the house is where the temperature is between 70~80°F, usually the laundry room or over the radiator or near a window.
    • Make sure to preheat the cast iron pan or Dutch oven in the oven to ensure that you the bread forms the lovely crust.
    • Please note that the oven temperature needs to be reduced after the first 15 minutes of baking and the lid comes off too at this point.
    • You can leave the dough for bulk fermentation for up to 24 hours but not more than that.
    • Sample Schedule:
      • 8am: Mix Levain
      • 11am: Autolyse dough
      • 12pm: Mix dough and levain
      • 12:30pm: Mix in salt
      • 1:00pm: Laminate
      • 1:30pm: Fold #1
      • 2:00pm: Fold #2
      • 2:30pm: Fold #3
      • 3:00pm: Fold #4, rest for 1 hour
      • 4:00pm: shape dough and place in fridge overnight
      • Next Morning: Preheat oven as per the recipe and bake!!
    Hand holding a bread slice

    Frequently Asked Questions

    How to make sourdough starter?

    So if you are a total newbie to sourdough baking and want to make your own starter, then I have a detailed post. Check out my Sourdough 101 post for the recipe to make your own starter and a basic sourdough bread.

    Why is stretching and folding an important step in sourdough bread recipe?

    Stretching and folding help in building the gluten structure of the bread. Since most sourdough bread recipes are no-knead, they need this step to ensure that the dough develops nice gluten structure before baking.

    You might also like

    Here are some delicious bakes using sourdough discard:

    • White bowl with cinnamon sugar dusted popovers
      Sourdough Popovers with Cinnamon Sugar
    • zucchini loaf placed on a chopped board
      Vegan Zucchini Bread with Sourdough Starter
    • Sourdough Chocolate Cake
    • Sourdough Carrot Cake
    Front view of the slice of chocolate sourdough bread

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Wooden chopping board with a loaf of chocolate sourdough bread

    Sourdough Chocolate Bread

    A delicious & easy to make homemade bread recipe. Great to eat as is or to make chocolate bread pudding.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 45 mins
    Total Time: 20 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 Servings

    Ingredients

    For the Levain:

    • 38 grams (½ cup) Active Sourdough Starter
    • 38 grams (3~4 tablespoons) Bread flour
    • 38 grams Filtered Water

    For the Dough:

    • 240 grams (2 cups) Bread Flour
    • 113 grams (1 cup) Whole-wheat flour
    • 42 grams (½ cup) Unsweetened Cocoa powder
    • 30 grams (¼ cup) Sugar
    • 280 grams (1½cups) Filtered Water, divided
    • 7 grams (1¼ teaspoons) Salt
    • ¼ cup Dried Cherries or Raisins
    • ⅓ cup Chopped Walnuts
    • As needed Bread flour or Rice flour, for flouring

    Instructions

    Make the Levain:

    • Mix sourdough starter, flour, water in a medium size bowl. Cover with plastic wrap or kitchen towel and rest in a warm area for 4 hours.

    Autolyze:

    • One hour before the levain is ready, mix together bread flour, whole-wheat flour, cocoa powder, sugar and 250 grams (about 1¼ cups) of water in a large bowl. Mix just until the dough comes together. Cover with plastic wrap or kitchen towel and let it rest in a warm area for 1 hour.

    Make the Chocolate Dough:

    • Add the levain to the dough in the bowl and mix together using wet fingers to combine them together. Cover and rest 30 minutes in a warm area.
    • In a small bowl, combine salt and remaining water. Whisk to combine. Pour the salt water to the dough and mix until incorporated. The dough will be sticky, so slap and fold for 2~4 minutes or until the dough starts to aerate. Cover and rest for 30 minutes in a warm area.

    Adding Add-ins:

    • Lightly flour a work surface and transfer the dough. Gently pat it out into a 12"x8" rectangle. Sprinkle the cherries or raisins evenly on top. Pick up an edge and fold it ⅓ of the way, then fold it again to form an envelope.
      Now, turn the 90° and pat it out into a rough 2"x8" rectangle. Sprinkle with the chopped nuts and fold into an envelope (just as before).
      Round the dough into a ball and transfer it into the bowl. Cover and set aside in a warm area for 30 minutes

    Stretch and Fold:

    • To stretch and fold, hold the corner that is opposite to you and stretch it over the dough. Turn the bowl 90° and repeat the stretch and fold. Repeat this until you are done with all 4 corners. Cover and set aside for 30 minutes.
      Perform total 4 sets of stretch and folds spaced out by 30 minutes. Make sure to place the dough back in the warm area after each fold.

    Shape the Bread:

    • After the stretch and fold, shape the dough into a boule by tucking the seam underneath and rotating the dough on a lightly floured work surface. Make sure that the dough is slightly taut and uniformly round.
      Place a kitchen towel in a bowl and very generously sprinkle with bread or rice flour. Transfer the boule into the boule seam up. Cover with the overhang of kitchen towel and plastic wrap. Set aside for 1 hour at room temperature.
    • Place the bowl in the fridge overnight and for up to 24 hours.

    Bake the Bread:

    • Place a cast iron combo cooker or a Dutch oven with lid on the middle rack of the oven. Preheat the oven to 450°F for at least 30~40 minutes.
    • Remove the bowl of dough from the fridge and generously sprinkle flour on the top.
    • Remove the hot pan from the oven and carefully place the dusted loaf into the pan with the seam side down. Score the top with a sharp knife or blade. Place the lid on top and bake for 15 minutes.
      Remove the lid and lower the oven temperature to 400°F and bake for another 25~30 minutes, or until the loaf is deep brown and registers 205~210°F.
    • Carefully remove the baked bread onto a wire rack and cool completely for at least 1 hour before slicing.

    Video

    Notes

    • I highly recommend that you weigh your ingredients for this recipe.
    • Make sure to use bread flour and not all purpose flour because it has higher protein and works well in this no knead recipe.
    • You can make this sourdough chocolate bread with bread flour.
    • Use any good quality cocoa powder. I have made this recipe with regular unsweetened cocoa and even with dutch processed cocoa. Anything would work.
    • If the dried fruit are too dry, then soak them in warm water for at least 1 hour before using them.
    • Warm spot in the house is where the temperature is between 70~80°F, usually the laundry room or over the radiator or near a window.
    • Make sure to preheat the cast iron pan or Dutch oven in the oven to ensure that you the bread forms the lovely crust.
    • Please note that the oven temperature needs to be reduced after the first 15 minutes of baking and the lid comes off too at this point.
    • You can leave the dough for bulk fermentation for up to 24 hours but not more than that.
    • Sample Schedule:
      • 8am: Mix Levain
      • 11am: Autolyse dough
      • 12pm: Mix dough and levain
      • 12:30pm: Mix in salt
      • 1:00pm: Laminate
      • 1:30pm: Fold #1
      • 2:00pm: Fold #2
      • 2:30pm: Fold #3
      • 3:00pm: Fold #4, rest for 1 hour
      • 4:00pm: shape dough and place in fridge overnight
      • Next Morning: Preheat oven as per the recipe and bake!!

    Nutrition

    Serving: 1Slice | Calories: 165kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 229mg | Potassium: 125mg | Fiber: 3g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. Dawn

      October 06, 2012 at 5:24 am

      Oh, WOW. That is gorgeous! Can't wait to turn my oven on and crank out one of these beauties.Though, I need to start me a sourdough starter...Soon!XODawnVegan Fazool Bloghttp://veganfazool.blogspot.com MoFo Theme: Homesteading it in October!

      Reply
    2. Charul @ Tadka Masala

      October 06, 2012 at 4:21 pm

      Wow, that color! Gorgeous loaf!! 🙂

      Reply
    3. Erinwiko

      October 06, 2012 at 11:37 pm

      Oh my goodness. Bookmarking this for sure! This has to be one of my favourite recipes I've seen yet.

      Reply
    4. Laura

      October 07, 2012 at 5:10 pm

      That's one of the prettiest breads I've ever seen. I've never had much luck with sourdough, but I may have to give it another try.

      Reply
    5. TRISTA

      October 07, 2012 at 8:32 pm

      Oh my gosh -- that looks so incredibly delicious! As a mom of two (?) how do you find the time and energy to make such tasty food, take gorgeous photos of it, and write about it? Really -- I want to know your secret! : ) I'm glad Vegan MOFO has introduced me to your blog.

      Reply
    6. mrkk08

      October 08, 2012 at 8:24 am

      I really can't think of anything better than chocolate and sourdough combined. Except maybe chocolate, sourdough, AND peanut butter (Is that peanut butter in the last photo?). Well done you!

      Reply
    7. Caroline

      October 12, 2014 at 1:17 pm

      Thank you! I made this today and it is one of the best loaves I ever made!

      Reply
    8. Erin Ramsey

      May 01, 2020 at 8:31 am

      5 stars
      I’ve been looking for a chocolate sourdough recipe that wasn’t too complicated. I just baked it this morning and it was PERFECT.

      Reply
    9. Leslie Gross

      June 07, 2020 at 8:49 am

      I really want to try this but I’m confused by the unsweetened chocolate. Is it cocoa powder or squares of chocolate, like Bakers unsweetened? If it’s the squares do you chop? Melt?

      Reply
      • Pavani

        June 07, 2020 at 9:02 pm

        Hi Leslie, that should be unsweetened cocoa powder. Sorry for missing that in the recipe card. I have added it now.

        Reply
    10. Sylvie

      February 09, 2022 at 4:02 pm

      I’m not sure if anyone made this but there’s no written instruction on when to add the sugar and the cocoa powder. I had to add it after I combined the water, flour.. am I wrong here for missing it? I had to watch the video to see it because I was wondering when to add them.

      Reply
      • cookshideout

        February 09, 2022 at 4:32 pm

        Hi Sylvie, I apologize for missing that part. Cocoa powder and sugar are added along with the flour and water during the autolyse process. I have updated the recipe and thank you for pointing that out.
        Happy Baking!!

        Regards,
        Pavani

        Reply
    11. Elsa

      March 03, 2023 at 4:07 pm

      Hi,
      Is it possible to make this using just All Purpose Flour instead of the Whole Wheat Flour? Thank you!

      Reply
      • cookshideout

        March 03, 2023 at 6:34 pm

        Hi Elsa, yes, you can make it with all purpose flour. Happy Baking!! Best, Pavani

        Reply

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