Sourdough Chocolate Babka with Fresh Milled Flour

This is an over head photo of a loaf of sourdough chocolate babka with 2 slices laying in front. It is on a wooden cutting board with a bread knife to the side.

Sourdough Chocolate Babka with Fresh Milled Flour

If you are a chocolate lover, you will fall for the tender crumb swirled with sweet chocolate filling of this sourdough chocolate babka recipe!

Course Bread

Cuisine American

Keyword babka, chocolate babka, Chocolate Sourdough Bread, Easy Sourdough Recipe, Sourdough, Sourdough Bread, sourdough chocolate babka, Sourdough Starter

Prep Time 40

Cook Time 40

Fermentation Time 8

Total Time 9 10

Servings slices

Calories 251kcal

Author Mary Rose

Equipment

8.5x4.5 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.

Notes

Store the cooled loaf in a bread bag or airtight container on the counter for 2-3 days.

Freeze the sliced loaf in a freezer bag for up to 2 months.

Nutrition