Combining the rich flavors of coffee and chocolate with the tangy depth of sourdough, this Coffee Chocolate Sourdough Bread with Walnuts offers a unique twist on traditional artisan bread. The bitterness of brewed coffee enhances the chocolate notes, while crunchy walnuts add texture and earthiness, making this loaf perfect for breakfast or an indulgent snack.
Ingredients
- 500g bread flour (about 4 cups)
- 100g whole wheat flour (about 3/4 cup)
- 350g active sourdough starter (fed and bubbly, about 1 1/2 cups)
- 300ml brewed strong coffee, cooled (about 1 1/4 cups)
- 10g salt (about 2 tsp)
- 50g unsweetened cocoa powder (about 1/2 cup)
- 100g dark chocolate chunks or chips (about 3.5 oz)
- 100g walnuts, roughly chopped (about 1 cup)
- 20g brown sugar (about 1 1/2 tbsp, optional for slight sweetness)
- 1 tbsp olive oil or melted butter (optional, for crumb tenderness)
Instructions
- Prepare the levain and mix dry ingredients: Make sure your sourdough starter is active and bubbly. In a large mixing bowl, whisk together bread flour, whole wheat flour, cocoa powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the brewed coffee, sourdough starter, brown sugar (if using), and olive oil or melted butter until well blended.
- Mix dough: Pour the wet mixture into the dry ingredients and stir with a wooden spoon or dough whisk until a shaggy dough forms. It will be sticky and rough at this stage.
- Autolyse and rest: Cover the bowl with a damp towel or plastic wrap and let the dough rest for 45 minutes. This helps hydrate the flour and develop gluten.
- Add walnuts and chocolate: After the autolyse, fold the chopped walnuts and dark chocolate chunks gently into the dough until distributed evenly. Avoid overmixing to preserve dough structure.
- Bulk fermentation and stretch & folds: Perform a series of stretch and folds every 30 minutes over 2 to 3 hours. To do this, reach under the dough, stretch it upwards, and fold it over itself. This strengthens gluten and improves dough elasticity.
- Shape the dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a tight round boule by folding edges into the center and then rolling it under your palms to create surface tension.
- Proof: Place the shaped dough seam side up into a well-floured banneton or bowl lined with a floured kitchen towel. Cover and proof at room temperature for 2 to 3 hours, or refrigerate overnight (8-12 hours) for better flavor development.
- Preheat the oven: Place a Dutch oven or heavy oven-safe pot with lid in your oven and preheat to 230°C (450°F) for at least 45 minutes before baking.
- Bake: Carefully invert the proofed dough onto parchment paper, score the top with a sharp blade, and transfer it into the preheated Dutch oven. Cover with the lid and bake for 20 minutes. Then remove the lid and bake for another 20 to 25 minutes until the crust is deep brown and crisp.
- Cool: Remove the bread from the oven and transfer to a wire rack. Let it cool completely (at least 2 hours) before slicing to allow the crumb to set properly.
Tips
- Substitution: If you don’t have a sourdough starter, you can use 7g instant yeast, but the flavor won’t be as complex. Adjust proofing times accordingly.
- Coffee choice: Use freshly brewed strong coffee without sugar or milk. Espresso or dark roast coffee works best to complement the chocolate without overpowering.
- Chocolate type: Use high-quality dark chocolate (70% cocoa or higher) for a rich flavor. Semi-sweet or milk chocolate can be used but will alter sweetness and texture.
- Storage: Avoid storing bread in plastic bags as it softens the crust. Instead, keep wrapped in a clean kitchen towel or paper bag at room temperature.
Serving Suggestions
This coffee chocolate sourdough bread is delicious sliced and served with butter or cream cheese for breakfast. It also pairs well with nut butters or fruit preserves. For an indulgent treat, toast slices lightly and spread with mascarpone or ricotta cheese, topped with a drizzle of honey. It can be a fantastic base for a dessert bread pudding or French toast, where the coffee and chocolate flavors shine through.
Variations
Try adding different nuts like pecans or hazelnuts instead of walnuts for a flavor twist. For a sweeter loaf, increase the brown sugar to 40g and add 50g dried cherries or cranberries. You can also swap the cocoa powder for 30g malted barley powder to create a malted coffee bread with walnuts. Finally, experiment with adding spices such as cinnamon or cardamom (1 tsp) for a warm aromatic note.
Storage and Reheating
Store your Coffee Chocolate Sourdough Bread at room temperature for up to 3 days wrapped in a cloth or paper bag to maintain crust texture. For longer storage, slice and freeze the bread in airtight bags for up to 3 months. To reheat, thaw slices at room temperature then warm in a toaster or oven at 175°C (350°F) for 5-7 minutes. Avoid microwaving as it can make the bread chewy and tough.
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee?
Instant coffee powder can be used if dissolved in warm water first, but brewed coffee is preferred for depth of flavor and moisture content. Adjust the water quantity slightly if using instant coffee to maintain dough hydration.
How do I know if my sourdough starter is active enough?
An active starter should double in size 4 to 6 hours after feeding, appear bubbly, and have a pleasant tangy aroma. If it doesn’t rise well, feed it regularly for a few days before using it in this recipe.
Why is the dough sticky, and is that normal?
Yes, the dough will be quite wet and sticky due to the coffee and hydration levels. Use wet hands or a dough scraper to handle it. Sticky dough usually results in a lighter crumb and better crust.
Can I make this bread without a Dutch oven?
You can bake on a preheated baking stone or sheet, but to replicate the steam effect that creates a crisp crust, place a pan of hot water on the oven floor or spray water inside at the start of baking.
Will the coffee flavor be overpowering?
The coffee adds a subtle bitterness that enhances the chocolate without dominating. Using strong but not overly bitter coffee balances the flavors nicely. Adjust coffee strength to taste.
How do I prevent the walnuts and chocolate from sinking to the bottom?
Incorporate the walnuts and chocolate during the later stages of mixing, and fold gently but thoroughly. A slightly tacky dough and good gluten development help keep add-ins suspended evenly.
This recipe balances bold, rich flavors with traditional sourdough tang, creating a loaf that’s both complex and comforting. The method encourages hands-on fermentation and folding techniques that improve texture and crumb. Whether enjoyed fresh or toasted, this bread is sure to delight coffee and chocolate lovers alike.
Experiment with the coffee strength, chocolate types, and nut varieties to find your perfect combination. Remember that patience in fermentation and cooling will reward you with a superior loaf. Happy baking!
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