Double Chocolate Espresso Sourdough Bread

Why Make This Recipe

Double Chocolate Espresso Sourdough Bread is the perfect treat for chocolate lovers and coffee enthusiasts alike. This recipe combines the rich flavors of cocoa and espresso with the delightful tartness of sourdough. The result is a delicious bread that is soft, fluffy, and full of deep flavors. It’s great for breakfast, as a snack, or even as a special dessert. Making this bread from scratch gives you the rewarding experience of baking while filling your home with an amazing aroma.

How to Make Double Chocolate Espresso Sourdough Bread

Ingredients

• 50 grams (4 Tablespoons) boiling water
• 3 grams (1 Tablespoon) instant espresso
• 50 grams (2 Tablespoons) active, bubbly starter
• 325 grams (1 1/2 cups) warm water
• 55 grams (1/4 cup) brown sugar
• 470 grams (3 1/4 cups + 2 Tablespoon) bread flour
• 9 grams (1 1/2 teaspoons) salt
• 30 grams (1/3 cup) unsweetened cocoa powder
• 2 grams (1 teaspoon) ground cinnamon (optional)
• 180 grams (1 cup) chocolate chunks (optional)

Directions

1. Start by mixing the boiling water with instant espresso in a small bowl. Set it aside to cool slightly.
2. In a large mixing bowl, combine the active sourdough starter, warm water, and brown sugar. Stir until the sugar dissolves.
3. Add the cooled espresso mixture to the bowl.
4. Gradually add the bread flour, salt, cocoa powder, and cinnamon (if using). Mix until combined.
5. If you want, fold in the chocolate chunks.
6. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
7. Place the dough in a lightly oiled bowl, cover it, and let it rise. The dough should have increased in size by 50-60%. It should look light, jiggle when shaken, easily pull away from the bowl, have visible bubbles, and not tear during a windowpane test.
8. Once the dough is ready, shape it into a loaf and place it into a greased loaf pan.
9. Allow it to rise again until it doubles in size.
10. Preheat your oven to 375°F (190°C).
11. Bake the bread for 30-35 minutes or until it sounds hollow when tapped on the bottom.
12. Let the bread cool on a wire rack before slicing.

How to Serve Double Chocolate Espresso Sourdough Bread

This bread is versatile and can be enjoyed in many ways. Slice it and serve it plain, or spread some butter or cream cheese on top. It also makes a delightful French toast or bread pudding. Pair it with a cup of coffee or milk for a perfect treat.

How to Store Double Chocolate Espresso Sourdough Bread

Store your bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze it. It can last in the freezer for a month. When ready to eat, simply thaw at room temperature or toast slices directly from the freezer.

Tips to Make Double Chocolate Espresso Sourdough Bread

• Ensure your sourdough starter is active and bubbly for the best rise.
• Use high-quality cocoa powder for rich flavor.
• If you prefer a more intense coffee flavor, add an extra teaspoon of espresso.
• Keeping the dough warm during the rise will help with the fermentation process.

Variation

You can swap out the chocolate chunks for nuts or dried fruits if you want a different flavor. You can also experiment by adding spices like nutmeg or chili powder for a twist.

FAQs

Can I use regular yeast instead of sourdough starter?
Yes, you can use instant yeast, but the flavor and texture may differ from traditional sourdough.

What if my dough isn’t rising?
Make sure your sourdough starter is fresh and active. Also, check the temperature of the room; a warmer environment can help with rising.

Can I make this recipe without espresso?
Absolutely! You can simply leave out the espresso, or substitute it with more cocoa powder for a double chocolate version without the coffee flavor.

Double Chocolate Espresso Sourdough Bread

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• Total Time: 45 minutes
• Yield: 1 loaf
• Diet: Vegetarian

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Description

A rich and fluffy bread combining the flavors of chocolate and espresso with the delightful tartness of sourdough. Perfect for breakfast or dessert.

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Ingredients

• 50 grams (4 Tablespoons) boiling water
• 3 grams (1 Tablespoon) instant espresso
• 50 grams (2 Tablespoons) active, bubbly starter
• 325 grams (1 1/2 cups) warm water
• 55 grams (1/4 cup) brown sugar
• 470 grams (3 1/4 cups + 2 Tablespoons) bread flour
• 9 grams (1 1/2 teaspoons) salt
• 30 grams (1/3 cup) unsweetened cocoa powder
• 2 grams (1 teaspoon) ground cinnamon (optional)
• 180 grams (1 cup) chocolate chunks (optional)

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Instructions

1. Mix the boiling water with instant espresso in a small bowl and let it cool slightly.
2. In a large bowl, combine the active starter, warm water, and brown sugar. Stir until dissolved.
3. Add the cooled espresso mixture.
4. Gradually add the bread flour, salt, cocoa powder, and cinnamon (if using) until combined.
5. If desired, fold in the chocolate chunks.
6. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
7. Place the dough in an oiled bowl, cover, and let it rise until 50-60% increased in size.
8. Shape the dough into a loaf and place it in a greased pan.
9. Allow it to rise again until doubled.
10. Preheat oven to 375°F (190°C).
11. Bake for 30-35 minutes until sounds hollow when tapped.
12. Let cool on a wire rack before slicing.

Notes

For a twist, swap chocolate chunks for nuts or dried fruits. Keep dough warm for better fermentation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Baking