Imagine sinking your teeth into a rich, decadent chocolate bread that not only satisfies your sweet tooth but also rescues your leftover sourdough starter from the trash! This Sourdough Discard Double Chocolate Bread is the magical solution that transforms your discard into a mouthwatering treat that will have everyone begging for seconds. With an intense chocolate flavor, moist crumb, and a clever way to reduce food waste, this recipe is about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup sourdough discard
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9x5-inch loaf pan with butter or cooking spray.
- In a large mixing bowl, combine the sourdough discard, cocoa powder, sugar, vegetable oil, eggs, and vanilla extract. Whisk these wet ingredients together until smooth and fully incorporated, ensuring no lumps remain.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread texture.
- Gently fold in 3/4 cup of chocolate chips, reserving the remaining 1/4 cup for topping.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 45-50 minutes. To test for doneness, insert a toothpick into the center of the bread - it should come out with a few moist crumbs but not wet batter.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 4 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and even incorporation.
- Don't overmix the batter - mix just until the ingredients are combined to keep the bread tender.
- For extra richness, use high-quality cocoa powder and dark chocolate chips.
- Check your bread early - ovens can vary, so start checking for doneness around 40 minutes.
- If your sourdough discard is very liquid, you might need to slightly reduce other liquid ingredients.
- Let the bread cool completely before slicing to allow the texture to set properly.
- For an extra indulgent twist, serve warm with a scoop of vanilla ice cream or a drizzle of chocolate ganache.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 17g
Saturated Fat: 6g
Cholesterol: 35mg
