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This simple chocolate sourdough discard bread can be made in just a few hours.
It's a great way to use up some discard while you're waiting for a sourdough starter to mature.
There are also lots of flavor variations to explore.
This simple chocolate sourdough discard bread is an easy sourdough recipe to make while waiting for your sourdough starter to mature.
It is also a delicious way to use the discard from making a Chocolate Sourdough Starter. It's a sourdough bread that my kids ask for over and over! And the leftovers make the most amazing sourdough bread pudding.
If you're looking for a different chocolate recipes, this Sourdough Chocolate Star Bread can be made using discard too, along with these chocolate sourdough brownies and these chocolate chunk sourdough muffins. And if you want to use active sourdough starter, try this sourdough chocolate bread.
How To Enjoy Chocolate Sourdough Discard Bread
This bread is quite sweet. It is lovely for breakfast, toasted and served with butter and or maple syrup. It also makes a delicious dessert or supper.
My son is absolutely in love with it! He's even eaten it with whipped cream and strawberries! Spoiled much?
You could substitute the sugar with honey or even maple syrup if you want to. I find that sugar is the easiest way to sweeten it, but as always, there are lots of alternatives you could try.
Here are a few ways you can use this chocolate sourdough discard bread, other than just enjoying it as it is:
- Toasted and topped with strawberry jam and whipped cream;
- Toasted and topped with cream cheese and fresh raspberries (you can even drizzle with maple syrup);
- Toasted and topped with fresh ricotta and drizzled in raw honey;
- Use it to make French Toast;
- Use it to make bread and butter pudding;
- Slice thinly, toast and top with good quality vanilla ice cream - chocolate sourdough ice cream sandwich!
Flavor Variations For Chocolate Sourdough Discard Bread
While this delicious chocolate sourdough discard bread is perfect the way it is, there are lots of ways you can vary the flavors to make something truly special. Here are some ideas:
- Add a shot of coffee to your water to create an Espresso Chocolate Discard Bread.
- Mix up the chocolate chips - use white chocolate chips or even butterscotch bits.
- Add some dried fruit like cherries or apricots. Add up to 100g of dried fruit in addition to the 100g of chocolate chips.
- Top your bread with shredded coconut before you bake it for a toasted coconut topping.
- Add your 100g of your favorite nuts to the mixture along with the chocolate chips. You could try pecans, walnuts or even pistachios!
Want More Chocolate Sourdough?
If you're looking for a true sourdough bread using cocoa, try this Chocolate and Walnut Sourdough Bread.
Want to know how you can create your very own Chocolate Sourdough Starter? You'll find the instructions here.
Check out this Chocolate Sourdough Star Bread!
Chocolate Sourdough Discard Loaf Recipe
This simple chocolate sourdough discard bread is a great recipe to have in your repertoire. It can be made with regular sourdough discard or a chocolate sourdough discard starter.
4.82 from 81 votes
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Fermentation Time 1 hour hr
Total Time 2 hours hrs
Course Bread
Cuisine American
Servings 1 Loaf
Calories 1870 kcal
Equipment
Mixing Bowl
Dutch Oven
Ingredients
- 450 g Bread Flour
- 100 g Sourdough Discard Can be regular discard or chocolate starter discard
- 360 g Water Warm
- 40 g Sugar
- 30 g Cocoa Powder
- 100 g Chocolate Chips
- 10 g Salt
- 7 g Instant Yeast
Instructions
Take a clean ceramic or glass bowl and add all ingredients to the bowl (including the chocolate chips and any other additions you'd like).
Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. I also find a silicon dough scraper is really good for this stage - it allows you to clean the sides of the bowl as you mix. You don't need to it be fully smooth, just ensure that all of the flour & cocoa powder is wet.
Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. In the depths of winter or with air con, you may need more than 2 hours. You just want it to double in size, no more or it won't rise in the oven.
Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F. A round Dutch Oven is perfect for this recipe.
Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands). Pop this aside for now - you'll need it once your dough is shaped.
NOTE - If you are wanting to put your bread in the refrigerator to bake another time (usually within 24 hours) then just pop the cling film over the bowl of doubled dough and put in the fridge. You don't need to do anything to the dough before it goes in.
Use a silicone dough scraper to scrape the dough out of the bowl and flip it onto a floured surface (the counter is fine).
If it's not too wet, use the flour and your finger tips to gently bring it into a round shape - you will need to pull each side over each other to do this. If your dough is too wet - don't fret, just try and bring it into some kind of shape without getting too messy. Use a metal dough scraper to move the dough to the parchment paper. Don't stress too much - this bread is a rustic loaf.
Using a lame or razor, score the top of the dough - a cross or single line is perfectly fine.
Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your discard bread inside the pot and put the lid back on.
Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.
Try to let it cool for at least an hour before cutting it. It will still taste great if you cut it hot, but it's so much easier to cut if you let it cool!
Nutrition
Calories: 1870kcalCarbohydrates: 387gProtein: 63gFat: 12gSaturated Fat: 4gSodium: 3913mgPotassium: 976mgFiber: 23gSugar: 42gVitamin A: 9IUVitamin C: 1mgCalcium: 122mgIron: 8mg
Keyword Sourdough Discard
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« Chocolate Sourdough Starter - How To Make One And Why You Need To!
Sourdough Bread Timeline: How To Create A Sourdough Baking Schedule »
Reader Interactions
Comments
- Shannon
This is a hit! As I type this the neighborhood kids are devouring it! I was told that I should make some more tomorrow. I made the recipe as stated, no changes. Turned out perfect and it is delicious! I don't think there will be enough to try toasting it tomorrow, so another loaf it is! Thanks for the recipe!Reply
- McCall Marshall
I make your regular discard recipe at least once a week and was elated that this one is basically the same with some added ingredients. It just doesn’t get easier than this, or more tasty!Reply
- Rebecca
I had to leave a comment! Y’all. This is so good! I’m trying not to eat the whole loaf. It was easy and delicious toasted with cream cheese. Already added the recipe to my sourdough discard section!Reply
- Jessica
Just made last tonight and it was wonderful the next morning!
A few tips - I had to add another 1/4 of bread flour. I also had to increase the baking time for another 15 minutes at 390°F.
Great recipe though. Can’t wait to make it againReply
- Shirley teo
Taste yummlicious!! Thank you for sharing xReply
- Holly C
This bread is amazing! I've been replacing the water with Guinness coffee cold brew with wonderful results (I do cut the yeast as my starter is quite prolific). My last batch was gobbled up by delighted guests all asking if they could take slices home for breakfast. Thanks so much for the recipe!(Honey butter is pretty darn awesome on this, too!)
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- Robin Gotlib
I love this recipe. Sometimes I just make discard loaves and they are still all a hit. Thank you so much for introducing me to sourdough and helping every step of the way. I love your recipes.Reply
- Vicki Sanders
Thank you for sharing this amazing recipe! My very first loaf turned out perfectly and tastes wonderful! I plan to bake several for Christmas gifts for special friends and neighbors.
- Erin
This was so easy to make and very delicious! Will be making again for sure. We had it as toast for breakfast. We normally eat homemade sourdough bread with Nutella, this bread was like having both and I only had to add some butter on top!Reply
- Mary
This is ridiculously easy and SO yummy! I love that I can make it and bake it the same day, and love that I’m using my SD ‘discard’ (aka surplus starter) as well as yeast. My question: have you made a similar bread without sugar and cocoa? Would I need to change the amount of water or other ingredients? Thanks!Reply
- Becky
This recipe is a keeper. The recipe was simple and easy to follow. The bread came delicious and addicting!Reply
- Mary Noble
This was ridiculously easy and SO yummy. I loved that I could make it and bake it in one day, AND it's such a great way to use SD 'discard' (surplus). THANK YOU!
It made me wonder if one could adapt this recipe - leave out the cocoa and sugar - to make a 'regular' sourdough using discard and yeast - for a 'make it and bake it the same day' bread. Has anyone tried this?Reply
- Cynthia Schrader
That sounds really good. I may have to give it a try!
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- Shawnte
We had the whole loaf!! Made this with no changes so delish!
Gave some to neighbors and it was a hit! Thank you will be in rotation for sure kids also devoured it! You need to make this.Reply
- Tracy
Just wowwwww this is a perfect chocolate fix! Thanks for the recipe, the whole family loves it!!!Reply
- The Pantry Mama
yay! so glad you love it 🙂
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- Kim
Why didn't you put this out last week? Lol. I started a chocolate starter and sub this discard in your original discard recipe. I swapped out 60 g of flour for cocoa and dumped chocolate chips and nuts in. It was great! I have a couple slices I plan to throw in the oven to make biscotti-esque. These will be eaten with ice cream-don't do coffee.
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- The Pantry Mama
Haha this recipe has been on my site for quite a while, it's not new 🙂 Enjoy xo
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- Allison
This bread is absurdly delicious. I had two pieces totally plain once it had cooled enough to slice, and they were perfect. I plan to toast some and top with sweetened ricotta for a stunning dessert or brunch plate! Thanks for such a lovely and different way to use up discard 🙂
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- Michelle
I usually just add my discard to my favorite bun and roll recipes to use it up but wanted to try something different and this recipe was perfect. Great flavor and very easy to put together.Reply
- Janine Barclay
I thought chocolate bread sounded disgusting but I decided to give it a try after reading the reviews. I like it but I don't love it. This is not because it isn't wonderful just not my thing. I gave it to others who LOVED it and this is why I gave 5 stars it deserves it, I am just being picky. I love how profoundly easy it is to make. I think I will make it to take to work my coworkers will go crazy for this. I prefer just regular sourdough.Reply
- Jillian
What a great recipe! After trying a few times as written, decided to attempt subbing Guinness for the water, and it turned out amazing! Great way to repurpose some leftovers from St. Patrick’s day!Reply
- The Pantry Mama
Oh wow I bet Guinness tasted amazing! Thank you for sharing 🙂 xo
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- Rebekah
Is it possible to bake this in a loaf pan?
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- The Pantry Mama
Yes it's possible to make this in a loaf pan. Place the shaped dough into a loaf pan and let it rise in there 🙂
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- Alyssa
I tried this as written last week and it was amazing! The mix of tangy and sweet was perfect. But I can't leave things alone and I had to try it with powdered peanut butter (instead of cocoa powder) and butterscotch chips. That was also a homerun! OMG if you like peanut butter flavor! TRY IT!!!Reply
- Cynthia Schrader
I was looking for an uncomplicated chocolate sour dough recipe and I found it here! This bread is marvelous! Alone nor with peanut butter or butter.....a hit!!Reply
- Thiddle
I can’t give this less than 5 stars. You can’t taste the sourness of the discard and this recipe is amazing with cream cheese and honey on top. Tastes like chocolate cake! I modified it by extending bulk fermentation time and reducing the yeast dramatically with poolish method. The base recipe is stunning though. 5/5!Reply
- Lisa
I made a loaf with Einkorn flour and Enjoy Life mini chips. I think it taste better than normal flour and nestle chips. Wow, so good and easy.Reply
- Jenna
This looks incredible!! Think I could sub honey for the sugar? If so, how much would you recommend? Thank you for all of your amazing recipes; they are always reliable and my go-tos! xoxo
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- The Pantry Mama
Awwhhh so glad you love all the recipes 🙂 That's awesome! Yes you can sub honey for the sugar - I'd add up to 50g 🙂 Enjoy xo
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- Josee Marchessault
You are the GODDESS of sourdough discard recipes. This chocolate sourdough loaf is unbelievably delicious. I made it with discard from a very vigorous sourdough starter so I didn’t use yeast. Let it rise for 4 hours at room temp and overnight in the fridge. Just finished baking it and usually I can resist the temptation of cutting into it before it cools down but NOT THIS TIME! It is absolutely perfect. Crusty, chewy, a powerful punch of dark cocoa, fait sour taste, delicious chocolate chips. It is the perfect loaf. I anticipate it will be gone before the weekend.Reply
