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.
- ½ cup Sourdough starter
- 2 cups Bread Flour
- 1 cup Wholewheat flour
- ½ cup Unsweetened Chocolate/ Cocoa powder (I used dutch processed chocolate)
- ¼ tsp Yeast
- ½ cup Sugar
- 1 cup Water
- 1 tsp Salt
- 2 tbsp Olive Oil
- 2 tbsp Dark Chocolate chips
- 2 tbsps Raisins
- 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.