This coffee chocolate sourdough bread combines the rich flavors of coffee and chocolate with the wholesome tang of sourdough, creating a delicious treat that’s kid-friendly and fun to make. The natural fermentation of sourdough helps develop a tender crumb and complex flavor, while the coffee and chocolate add a subtle sweetness that’s not overpowering, making it a perfect snack or breakfast bread for children.
Ingredients
- 250g (2 cups) bread flour
- 150g (1 cup plus 2 tbsp) whole wheat flour
- 200g active sourdough starter (fed and bubbly)
- 180ml (3/4 cup) brewed coffee, cooled to room temperature
- 30g (2 tbsp) unsweetened cocoa powder
- 50g (1/4 cup) granulated sugar
- 5g (1 tsp) salt
- 60g (1/3 cup) dark chocolate chips or chunks (preferably 60-70% cacao)
- 15g (1 tbsp) unsalted butter, melted (optional for softness)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the bread flour, whole wheat flour, cocoa powder, sugar, and salt until evenly combined.
- Add wet ingredients: Pour in the active sourdough starter, cooled brewed coffee, and melted butter (if using). Stir with a wooden spoon or spatula until a shaggy dough forms.
- Autolyse: Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes. This helps the flour hydrate and gluten begin to develop.
- Knead and fold: After the autolyse, turn the dough out onto a lightly floured surface and knead gently for about 5 minutes until smoother but still slightly sticky. Fold in the chocolate chips evenly throughout the dough.
- Bulk fermentation: Place the dough back into the bowl, cover, and let it ferment at room temperature (about 21-23°C / 70-73°F) for 4-6 hours. During this time, perform 2-3 sets of stretch and folds every 30 minutes during the first 2 hours to develop gluten and strength.
- Shape the dough: After bulk fermentation, lightly flour your work surface and gently shape the dough into a round boule or oval loaf. Place it seam-side up in a floured banneton or bowl lined with a floured kitchen towel.
- Proof: Cover and proof the dough for 2-3 hours at room temperature, or refrigerate overnight (8-12 hours) for a slower, more flavorful proof.
- Preheat the oven: About 30 minutes before baking, preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside.
- Score and bake: Carefully turn the dough onto parchment paper, score the top with a sharp knife or lame to allow expansion, then transfer it into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
- Finish baking: Remove the lid and bake for an additional 15-20 minutes until the crust is deep brown and crisp. An internal temperature of 95°C (203°F) confirms doneness.
- Cool: Transfer the bread to a wire rack and let cool completely (at least 1 hour) before slicing. This resting time allows the crumb to set properly.
Tips
- Starter strength: Make sure your sourdough starter is active and bubbly before using. A weak starter can lead to poor rise and dense bread.
- Coffee choice: Use mild, low-acid coffee to avoid bitterness. Cold-brewed coffee works well and adds smoothness.
- Chocolate chips: Choose good quality dark chocolate chips. Milk chocolate can be used but will melt more and alter texture.
- Storage: Store the bread in a paper bag or bread box at room temperature for up to 3 days to maintain crust crispness. Avoid plastic bags which soften the crust.
Serving Suggestions
This coffee chocolate sourdough bread is delightful sliced and enjoyed plain or lightly toasted with butter. It pairs wonderfully with mild nut butters like almond or peanut butter, or a drizzle of honey for extra sweetness kids often enjoy. For a fun snack, spread cream cheese and add fresh berries. It also makes an excellent base for French toast, where the subtle coffee and chocolate flavors shine through.
Variations
You can customize this recipe in several ways to suit your family’s tastes. Swap the coffee for brewed chai tea for a spiced twist, or add a teaspoon of cinnamon for warmth. For a nutty crunch, fold in 50g chopped toasted walnuts or pecans along with the chocolate chips. To make it sweeter, increase the sugar by 10-20g, but remember sourdough bread is naturally mildly tangy and not overly sweet. For a dairy-free version, omit the butter or replace it with coconut oil.
Storage and Reheating
Store the bread at room temperature wrapped loosely in a paper bag or bread box for up to 3 days to keep the crust crisp and crumb fresh. For longer storage, slice the bread and freeze it in an airtight freezer bag for up to 1 month. To reheat, toast slices directly from frozen or warm in a preheated oven at 175°C (350°F) for 10-15 minutes wrapped in foil to prevent drying out. Avoid microwaving as it can make the bread chewy or gummy.
Frequently Asked Questions
- Can I use instant coffee instead of brewed coffee?
- Instant coffee is less ideal because it can make the dough taste bitter or artificial. Brewed coffee, cooled to room temperature, adds a smoother, more natural coffee flavor. If you must use instant, dissolve it in warm water and let cool before adding.
- How do I know if my sourdough starter is ready to use?
- Your starter should be bubbly, active, and roughly doubled in size about 4-6 hours after feeding. It should pass the float test—dropping a spoonful into water and it floats indicates good gas production and readiness.
- What if my dough doesn’t rise much?
- Low rise can be due to inactive starter, cold room temperature, or underdeveloped gluten. Make sure your starter is vigorous, keep dough in a warm spot (around 21-23°C), and perform stretch and folds during bulk fermentation to strengthen the dough.
- Can I substitute whole wheat flour for all-purpose flour?
- Yes, but 100% whole wheat can make the bread denser and heavier. This recipe balances bread flour and whole wheat to keep a light crumb with good flavor. If using all whole wheat, consider increasing hydration slightly and expect a heartier loaf.
- Is the coffee flavor strong in this bread?
- The coffee flavor is subtle and complements the chocolate and sourdough tang without overpowering. Using mild brewed coffee ensures the taste is kid-friendly and pleasant, not bitter or harsh.
- Can I make this bread without a Dutch oven?
- Yes, you can bake on a preheated baking stone or heavy baking sheet. To mimic steam, place a shallow pan with water on the oven floor or spray water inside the oven before and during the first 10 minutes of baking. This helps develop a crisp crust.
With its gentle coffee aroma and sweet bursts of chocolate, this sourdough bread is a fantastic way to introduce kids to artisan bread flavors while keeping it approachable and fun. The natural fermentation also aids digestion and develops a complex taste that’s rewarding for the whole family. Enjoy baking and sharing this special loaf!
Happy baking!
Related
- Causes of Persistent Ovarian Pain After Hysterectomy Explained
- Ovarian Pain After Hysterectomy vs Endometriosis Pain Explained
- Hamilton Vintage Watch Identification Guide for Collectors