Sourdough Chocolate Babka with Fresh Milled Flour
Sourdough chocolate babka is a slightly sweet braided bread with a decadent chocolate filling. This version is made with all fresh milled flour for even more flavor and nutrition!
A deeply flavorful and quite eye catching loaf that is sure to impress your family and friends!
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Are you new to sourdough and want to make your own starter? START HERE!
Why you’ll love this recipe
- Naturally Fermented with Sourdough – This recipe uses no conventional yeast. Instead is uses sourdough starter to leaven the dough for a signature tangy flavor.
- Whole Grains – Made with 100% fresh milled flour for optimum flavor and nutrition. Using fresh milled flour adds a tremendous amount of fiber, vitamins, and minerals.
- Eye Catching Loaf – With its chocolate swirl, this loaf is as beautiful as it is delicious! Make this loaf for a special occasion (or just any day of the week:)
- Delicious – Perfect for the chocolate lover, this loaf boasts a tender crumb swirled with sweet chocolate for a decadently delicious treat!
Looking for more recipes that use fresh milled flour? CLICK HERE!
Ingredients you will need to make this Sourdough Chocolate Babka
For the Dough
- 350 grams (2 3/4 cups) of Fresh Milled Flour– I used hard white wheat. You can use all purpose flour, hard red wheat flour, or store bought white whole wheat flour.
- 130 grams (1/2 cup) Milk– I used whole milk, however you can use a dairy substitute if you choose.
- 100 grams (1/3 cup) Sourdough Starter– Use active sourdough starter.
- 50 grams (4 tbsp) Honey
- 2 large eggs
- 5 grams (1 tsp) Salt
- 50 grams (1/4 cup) Olive Oil
For the Chocolate Filling
- 25 grams (1/4 cup) Cocoa Powder
- 83 grams (1/2 cup) Raw Cane Sugar – You could also use an organic brown sugar in this mixture.
- 50 grams (1/4 cup) Olive Oil – You can substitute with melted unsalted butter.
- 172 grams (1 cup) Chocolate Chips
Full recipe instructions in the printable recipe card below
Looking for the easiest cinnamon rolls recipe using sourdough? TRY THIS ONE!
Tools you may need to make this recipe
To mill my wheat berries, I use a NUTRIMILL GRAIN MILL.
I use the BOSCH MIXER to knead my dough with ease.
This LODGE CAST IRON LOAF PAN is one of my favorite pieces of cast iron.
To weight out the ingredients, you will need a KITCHEN SCALE.
A BENCH SCRAPER is very handy when working with sourdough.
If you want the most delicious chocolate sourdough bread recipe, CLICK HERE!
Step-by-step instructions for making this recipe
Mill the wheat berries
Mill your wheat berries on the fine setting of your grain mill.
Mix the dough
In the bowl of a stand mixer with a dough hook attachment, add the milk, honey, eggs,oil, and the sourdough starter.
Mix for a few seconds to incorporate the wet ingredients.
Next, add the flour and salt.
Mix until the dough cleans the side of the mixing bowl.
Autolyse
Let the dough rest, covered, for 30 minutes at room temperature.
Knead the dough
After the dough has rested, knead the dough on speed 1-2 for 6-8 minutes or until it is stretchy and glossy.
Shape and fill the dough
Mix the ingredients for the chocolate filling in a small bowl and sit aside.
Meanwhile, turn the kneaded dough onto a lightly floured work surface and roll it out with a rolling pin into a rectangle that is approximately 10″x14″.
Spread the filling evenly over the dough using a spatula.
Roll the dough back up into a loaf shape.
Cut down the dough lengthwise in 3 pieces leaving the top intact using a sharp knife.
Braid the loaf by twisting the 3 pieces together. Twist the pieces as you intertwine them for the striking effect of the babka.
Grease an 8.5×4.5 loaf pan or line the pan with a piece of parchment paper.
Place the loaf shaped sourdough babka dough into the loaf pan.
Bulk Fermentation
Cover the loaf pan with a piece of plastic wrap or a damp dish towel and let the dough rise until it tops over the edges of the loaf pan.
This will take varying time depending on the strength of your starter, approximately 4-8 hours in a warm spot.
Bake the loaf
Preheat the oven to 350 degrees F.
Brush the top of the dough with an egg wash.
Bake the loaf in the preheated oven for 35-40 minutes or until the internal temperature at the center of the loaf is 200-205 degrees F.
The loaf should be lightly golden brown.
Allow the loaf to cool completely on a wire rack before slicing.
Storage
Store the loaf in a plastic bag or airtight container on the counter for 2-3 days.
Freeze the sliced loaf in a freezer safe bag for up to 3 months.
Sourdough Chocolate Babka with Fresh Milled Flour
Equipment
- 8.5×4.5 loaf pan
- Grain Mill
- stand mixer with a dough hook attachment
Ingredients
For the Bread Dough
- 130 grams Milk (1/2 cup)
- 100 grams Sourdough Starter (1/3 cup)
- 50 grams Honey (4 tbsp)
- 50 grams Olive Oil (1/4 cup)
- 2 Large Eggs
- 350 grams Fresh Milled Hard White Wheat Flour (2 3/4 cups)
- 5 grams Salt (1 tsp)
For the Chocolate Filling
- 25 grams Cocoa Powder (1/4 cup)
- 83 grams Raw Sugar (1/2 cup)
- 50 grams Olive Oil (1/4 cup)
- 172 grams Chocolate Chips (1 cup)
Instructions
Make the Dough
- Mill your wheat berries on the fine setting of your grain mill.
- In the bowl of a stand mixer, add the milk, sourdough starter, honey, eggs, and oil.
- Mix until combined.
- Add the flour and the salt and mix until the dough comes together.
- Cover and let the dough rest for 30 minutes.
- After the dough has rested, knead the dough on speed 1-2 for 6-8 minutes until stretchy and glossy.
- Turn the dough onto a lightly floured surface and roll out with a rolling pin the a rectangle shape approximately 10"x14".
Make the Filling
- In a small bowl, mix the oil, cocoa powder, and sugar together until smooth.
- Add the chocolate chips and fold them in.
Fill the dough
- Spread the filling on the dough evenly.
Shape the loaf
- Roll the dough back up into a loaf shape.
- Take a sharp knife and make 3 sliced lengthwise leaving the top of the dough intact.
- While twisting the pieces of dough, intertwine them together in a braiding motion.
- Grease the loaf pan or line it with a piece of parchment paper.
- Place the dough in the loaf pan and cover with plastic wrap or a damp tea towel.
Rise time
- Let the dough rise for 4-8 hours or until the dough rises just above the edge of the loaf pan.
Bake the loaf
- Preheat the oven to 350 degrees F.
- Brush the top of the dough with an egg wash.
- Bake the loaf for 35-40 minutes or until the temperature at the center of the loaf is 200-205 degrees F using an instant read thermometer.
- Let the bread cool completely on a wire rack before slicing.
