Freshly Milled Double Chocolate Sourdough Bread

Nothing goes together like chocolate and sourdough! This double chocolate sourdough bread is decadent and sure to be a crowd pleaser!

Made with fresh milled flour, it is also packed with fiber and nutrition. But, no one will ever notice it’s “healthy” because it is so delicious;)

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Why you will love this recipe

Easy to make – This recipe is quite simple even though it seems like a fancy bread.

Nutritious – Made with whole wheat flour and wholesome ingredients, this chocolate sourdough bread checks all the boxes. It is also made with no refined sugars!

Delicious – With the decadence of chocolate and the tanginess of sourdough this loaf is incredibly tasty.

Why use Fresh milled Flour?

I’ve been milling my own flour for years using a grain mill. Whole grain wheat berries contain so many nutrients and are high in fiber.

I use the Nutrimill Grain Mill to mill my wheat berries.

In addition, the fresh flour is packed with flavor that amps up any loaf of bread.

New to Sourdough?

If you are new to sourdough, you will need to make your own sourdough starter. Click here to learn how.

Sourdough is wild yeast that is made by allowing flour and water to ferment and capture yeast and lactic acid bacteria.

Baking bread with sourdough is quite healthy and much more delicious than with conventional yeast.

Ingredients needed to make this chocolate sourdough bread recipe

• Flour – I used fresh milled hard white wheat. You can use all purpose flour or bread flour is you choose. However, I recommend trying to add at least a portion as whole wheat.
• Cocoa Powder
• Water – For best results, use filtered water.
• Sourdough Starter – Use active sourdough starter or sourdough starter that is past the peak rise.
• Chocolate Chips – I use semi-sweet chocolate chips.
• Honey
• Salt

For complete ingredient amounts, see recipe card below.

Tools for making this recipe

Dutch oven – Using a Dutch Oven is the preferred method for baking since the lid traps in the steam during the first part of baking.

Proofing Basket – A Banneton Basket helps the dough keeps its shape during the final rise.

Grain Mill – Using fresh milled flour requires a way to grind wheat berries into flour. Having a Grain Mill makes milling the berries a breeze!

How to make Double Chocolate Sourdough Bread

Mill your wheat berries

Weigh out your wheat berries and mill on a fine setting of your grain mill.

Mix the dough

In a large bowl add the water, honey, and sourdough starter. Mix well until combined and milky.

Add flour, cocoa powder, and salt.

Mix well with a dough whisk or wooden spoon until combined and no dry flour remains.

Cover with plastic wrap or a damp tea towel.

Pro Tip: If it’s particularly cool in your house and you have an Instant Pot with the yogurt function, you can mix the dough in the liner and proof it on the LOW yogurt setting. It works like a charm!

Autolyse

Let the dough rest for 30 minutes to an hour.

Stretch and Folds

After the dough rests, we will start 4-6 sets of stretch and folds that are 30 minutes to an hour apart.

To do a set of stretch and folds, lift up on one corner of the dough and fold it into the center of the dough.

Turn the bowl a quarter turn and continue doing this all the way around the dough.

Cover and repeat every 30 minutes to an hour. Aim to do 4–6 sets of these.

On the last stretch and fold, fold in the chocolate chips as you work around the bowl.

Bulk Fermentation

After the last stretch and fold, cover the dough and allow it rise for 4-6 more hours in a warm place until the dough is noticeably airy and puffy with bubbles on the surface.

Shape the dough

Turn the dough onto a lightly flour work surface or kitchen counter.
Take care to not deflate the dough.

Pull the corners of the dough into the center of the dough all the way around the bread dough.

Turn it over and drag it across the counter to build surface tension a few times.

Prepare and banneton basket by lining it with a tea towel generously floured.

Turn the dough into the basket seam side up and pinch the seam to seal it.

Second rise

Cover the basket with plastic wrap and place straight into the fridge.

Bake the bread

The next morning, preheat the oven to 450 degrees F with a dutch oven inside the oven as it preheats.

Once oven is preheated, take the dough out of the fridge.

Turn the dough onto a piece of parchment paper.

Using a razor blade or sharp knife, make a slash across the top of the dough to score it.

Scoring the dough will allow the dough to rise and split in the place you choose instead of it blowing out on the sides.

Carefully take the dutch oven out of the oven and remove the lid.

Lift the parchment paper with the dough and lower it into the dutch oven very carefully as it will be super hot!

Place the lid on the dutch oven and put back in the oven.

Bake for 20 minutes with the lid on.

Remove the lid and bake an additional 15 minutes.

Allow the bread to cool completely on a cooling rack before slicing.

Storage

Store leftover bread in an airtight container or plastic bag at room temperature for 3-4 days.

Freeze in freezer safe bags for up to 3 months.