Chocolate Sourdough Bread Recipe

Rich, dark, hearty, and absolutely irresistible. - adapted from The Food Nanny

This Chocolate Kamut Sourdough Bread is unbelievably satisfying—rich with Dutch-processed cocoa, gently sweetened, and wonderfully soft. It’s not a dessert loaf, but the warm chocolate flavor makes it truly memorable. Enjoy it warm from the oven, toasted with butter and honey, or paired with your favorite jam.

This recipe makes one large boule.

Leaven

Choose the leaven based on which flour you’re baking with. I always use Kamut flour because I am gluten intolerant, but you can use your favorite bread flour. Both versions equal 150 g total (about ⅔ cup).

Kamut Leaven

• ⅓ cup (60 g) White Kamut flour

• ⅓ cup (90 g) water

• 1 Tbsp (15 g) active starter

All-Purpose Leaven

• ½ cup (75 g) organic all-purpose flour

• ¼ cup + 1 Tbsp (75 g) water

• 1 Tbsp (15 g) active starter

To prepare:
Mix all ingredients in a large jar. Cover and leave at room temperature until active and bubbly.

Sourdough Ingredients

• 1 ¼ cups (375 g) water

• ¾ cup (150 g) active leaven

• 2 ½–3 cups (477 g) White Kamut flour
  OR
  3–3 ½ cups (500 g) organic all-purpose flour

• ½ cup (50 g) Dutch-processed cocoa powder for this recipe—I love using this one:
  my favorite Dutch-processed cocoa + baking essentials

• ¼ cup (55 g) sugar

• 2 tsp (10 g) French gray coarse salt

Optional Mix-Ins

• ⅓ cup chocolate chunks (I use Ghirardelli milk chocolate chips)

• Dried cherries

• Or both (added during the initial mix)

How to Make Chocolate Kamut Sourdough Bread in a Stand Mixer

1. Combine Water & Leaven

Add water to the stand mixer and pour your leaven into it. The leaven should float.
Turn on stand mixer to the first setting until combined

2. Add Dry Ingredients

Add flour, cocoa, sugar, and salt. Turn mixer on low until everything is fully combined and a dough begins to form.

3. Knead in Mixer

Turn the stand mixer up a notch or two and mix foor about 4-5 minutes, or until it becomes smooth and no longer sticky.

4. Bulk Rise

Dump dough out into a large bowl and cover. Let the dough rise for 6–8 hours, or overnight.

5. Laminate

Turn the dough out onto an unfloured counter.
Spread it out as much as possible — this dough is stiffer, so it won’t get as thin as a traditional sourdough lamination.

6. Shape + add Mix In's

Fold one side of the dough into the center, then fold the opposite side over it.
Repeat the folds from top to bottom until the dough forms a square.

If you are adding chocolate chips, I like to fold them in at this point.

7. Build Surface Tension

Using the tackiness of the counter, rotate the dough in gentle circles and tuck the sides under until you have a smooth, tight boule.
Place the dough top-down in a well-floured banneton or bowl lined with a floured towel.

8. Proof

Cover and let rise for up to an hour, or until the dough passes the poke test. You can bake now or put in the fridge for an additional slow rise

9. Preheat & Score

Preheat your oven to 500ºF with a Dutch oven inside with the lid on.
Turn the loaf onto parchment paper, or a bread mat. Dust lightly with rice flour, and score the top with a sharp lame. For scoring, I love using the WireMonkey Bread Lames, and for baking, the Rosehill Sourdough BreadMat has been my favorite for years. Creates the best texture on the bottom of the bread.

10. Bake

Slide the loaf into the hot Dutch oven.

• Reduce temperature to 425ºF and bake 25 minutes, covered

• Remove the lid

• Bake another 30 minutes at 350ºF

The crust will be firm, and the loaf will sound hollow when tapped.

Serving Suggestions

This loaf is incredible:

• Warm with butter and honey

• Toasted with strawberry jam

It’s rich, chocolatey, hearty — and not too sweet.

Recipe Notes

This loaf is incredibly rich and satisfying, with a deep chocolate flavor that isn’t overly sweet. It’s perfect with warm, melty butter or your favorite sweet toppings.