Sourdough discard chocolate bread

Introduction

Transform your sourdough discard into a decadent chocolate bread that’s rich, moist, and perfect for breakfast or dessert. This recipe minimizes waste and maximizes flavor by combining the tangy depth of sourdough with the sweetness of chocolate. A versatile treat, it’s equally delicious plain or topped with butter, whipped cream, or a dusting of powdered sugar.

Preparation Time

• Prep Time: 20 minutes
• Rest Time: 2 hours
• Baking Time: 45 minutes
• Total Time: 3 hours 5 minutes

Intensity Level: Medium – Requires basic baking skills.

Ingredients

Wet Ingredients:

• 1 cup (240g) sourdough discard (unfed, at room temperature)
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 2 large eggs

Dry Ingredients:

• 1 3/4 cups (220g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon instant coffee powder (optional, enhances chocolate flavor)
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) brown sugar, packed

Add-Ins:

• 1 cup (175g) semi-sweet chocolate chips or chopped dark chocolate
• 1/2 cup (60g) chopped nuts (optional, such as walnuts or pecans)

Instructions

Step 1: Prepare the Batter

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the sourdough discard, milk, vegetable oil, vanilla extract, and eggs until smooth.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee powder (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips and nuts (if using), ensuring they are evenly distributed.

Step 2: Rest the Batter

1. Cover the bowl with plastic wrap and let the batter rest for 1 hour. This allows the sourdough discard to enhance the flavor and texture of the bread.

Step 3: Bake

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
3. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

• Enjoy a slice plain, or spread with butter or cream cheese for a rich treat.
• Top with powdered sugar or drizzle with melted chocolate for a more indulgent dessert.
• Pair with coffee or tea for a delightful snack.

Nutritional Information

Per Serving (1 slice, approx. 1/12 of loaf):

• Calories: 260
• Total Fat: 12g
  • Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 190mg
• Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 20g
• Protein: 4g

Tips and Variations

• Add a handful of dried cherries or cranberries for a fruity twist.
• Substitute some of the chocolate chips with white chocolate or peanut butter chips for variety.
• Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• For a dairy-free version, use almond milk and coconut oil.

This sourdough discard chocolate bread is a delightful way to use your discard while treating yourself to something sweet and satisfying. Happy baking!