cinnamon chocolate sourdough bread
Nothing beats a slice of warm, homemade bread (with chocolate!) so why not bake one for yourself and one for a friend? This recipe makes enough bread to keep one loaf at home and to give one to a loved one. Our Cinnamon Chocolate Sourdough Bread is the perfect treat–enjoy some as a snack or toast it in the morning for breakfast. The aromatic cinnamon, touch of sweet chocolate, and slight tang of sourdough make this bread perfect for any time of day.
Prep time: 30 mins
Active time: 1 hour, 15 mins
Down time/baking: 8 hours, 15 mins
Total time: 9 hours, 45 mins
- 50g sourdough starter
- 150g unbleached organic flour
- 150g water
- Mix all ingredients well, cover loosely, and leave on the counter overnight.
- 680g water
- 1000g unbleached organic flour
- Extra unbleached organic flour
- 1 cup of Oat Milk 75% Cocoa Dark Chocolate Premium Baking Chips
- 1 bar of Smooth 72% Cocoa Dark Chocolate, chopped
- 1 bar of Milk 48% Cocoa Milk Chocolate, chopped
- 1/2 yard of cotton fabric
- 1-3 pieces of ribbon
- Using your hands, mix last night’s sourdough with 680g of water in a bowl until the dough is nice and bubbly.
- Mix in 1000g of unbleached organic flour to your dough and cover the bowl with a linen cloth.
- In a separate bowl, add 20g of salt with 20g of water.
- Let both bowls sit for 30 minutes.
- Add the salt water into your dough and knead for 4-5 minutes until the bread feels full and solid. (Sprinkle the extra unbleached organic flour on your work surface to prevent your dough from sticking.)
- Cover your kneaded dough on the work surface with a linen cloth for 1 hour.
- Stretch and fold all four corners of your dough back to the center. Cover your dough with linen and wait 1 hour.
- Repeat the stretching and folding from step 7. Cover your dough with linen and wait 1 hour.
- One last time, repeat the same stretching and folding from step 7. Cover your dough with linen and wait 1 hour.
- Place your dough on your work surface and separate it into two loaves. Cover your loaves with linen and wait 1 hour.
- Pull your dough apart as far as you can without ripping it. Sprinkle the cinnamon over the stretched dough and top it off with crushed chocolate and baking chips (you can never have too much chocolate!).
- Bring both sides of your cinnamon chocolate dough to meet in the center so the chocolate and cinnamon are now on the inside. Roll your dough into a ball.
- Sprinkle some of your extra flour into a dough bowl. Place your dough ball seams-down into the bowl. Cover your dough bowl with linen and wait 1 hour.
- Place your dutch oven inside your oven and preheat them together at 475 degrees for 1 hour.
- Remove your bread from the bread bowl and place it on a sheet of parchment paper. Using a clean razor blade, create a design on the top of your bread.
- Lower the oven temperature to 450 degrees and place the parchment paper and bread inside the dutch oven. Cover the dutch oven, return it to the oven, and let it bake for 25 minutes.
- Remove the dutch oven lid and let the bake uncovered for another 15 minutes.
- Remove the dutch oven from the oven and take out your bread. Let it cool.
- To share, wrap parchment paper and a 1/2 yard of cotton fabric around your cinnamon chocolate bread. Secure the fabric with ribbons and deliver it to a loved one!
Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!