Chocolate Chunk Raspberry Sourdough Bread
This Chocolate Chunk Raspberry Sourdough bread is soft on the inside and crusty with swirls of sweet raspberries and melty dark chocolate. If you love sourdough and chocolate, you are going to fall in love with this bread! I also love that it’s naturally sweetened with raspberries. Cut a warm slice and add some grass-fed butter for the perfect breakfast, dessert, or snack.
This sourdough bread is so easy to make and comes out perfect every time! All you need are freeze-dried raspberries and your favorite chocolate bar to make this delicious chocolate chunk raspberry sourdough bread! I used my favorite Eating Evolved Sweet and Salty Bar (I also love their no-sugar added Midnight bar too!) After a lot of thought, I decided to use freeze-dried raspberries for this recipe because I thought it would help give the bread a more rich raspberry flavor and pink color for valentine’s day!
If you watched my tiktok video, you know I made this chocolate chunk raspberry sourdough bread for Valentine’s Day! My first heart bread!! I shaped it into a heart (you can see how in the video) but you can easily make this bread into a standard loaf shape too!
This bread turned out even better than I expected! Soft on the inside, crusty, and speckled with hunks of melty dark chocolate. I recommend eating the bread right out of the oven (instead of waiting for it to cool) so every bite has gooey swirls of chocolate.
✨Health Benefits of Sourdough Bread✨
Sourdough bread is unlike any other bread because it goes through a long and slow natural fermentation with wild yeasts and lactic acid bacteria (LAB). This ancient, 6,000-year-old tradition has remarkable health benefits. A long and slow sourdough fermentation transforms wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough bread is also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
What makes this chocolate chunk sourdough bread healthy?
I believe all of our favorite foods (including a chocolate chunk raspberry sourdough bread) can be made nourishing through a few simple tweaks! My recipe calls for clean ingredients, organic chocolate, organic raspberries, and a natural fermentation with sourdough. A slice of this chocolate chunk raspberry bread is perfect for a nourishing treat, snack, or breakfast. For breakfast, I would probably use an unsweetened chocolate bar like this one because I’m not crazy about sweets in the morning!
LET’S GET SPECIFIC:
Sourdough Fermentation. This sourdough bread is naturally fermented with sourdough starter instead of a rapid fermentation with yeast. Unlike commercial fermentation, a long and slow sourdough fermentation with sourdough starter makes wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough is also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.
Organic, High-Quality Flour: I use a blend of organic (stone ground) whole wheat and white bread flour because it is richer in macronutrients like protein and fiber and micronutrients like vitamins and minerals.
Organic Freeze-Dried Raspberries: I used this brand of organic freeze-dried raspberries but any will do!
Organic Chocolate: I used chunks of my favorite Eating Evolved Sweet & Salty chocolate bar. It’s organic and lightly sweetened with coconut sugar.
Clean, Simple Ingredients. Nothing artificial to make this Chocolate Chunk Bread
Nutrition Breakdown of One Slice of Chocolate Chunk Raspberry Sourdough Bread
- 142 Calories
- 4.5g Protein (9%)
- 4g Fiber (14%)
- 2.4g Sugar (5%)
- 1.8mg Iron (10%)
- 1.6mg Vitamin B3 (10%)
- 0.1mg Vitamin B2 (5%)
Sourdough Bread Baking Schedule
This is what a typical bread-making schedule looks like for me.
P.S. Temperature is one of the single most important factors that affect fermentation. The warmer your place, the faster your dough will ferment. So please use my schedule as simply a jumping-off point for your own.
Prepare sourdough starter
Either feed your sourdough starter the night before to prepare or if your sourdough starter is in the fridge be sure to feed it every 12 hours, 3 days before you plan to bake.
- 10 AM – Mix bread dough, cover, and let sit at room temp until it doubles in size (6-8 hours). Perform stretch and folds every 1 hour or so.
- 6 PM – Shape and place dough covered in the fridge for an overnight fermentation (10+ hours). This step is to develop flavor and nutrition.
- 8:30 AM – Preheat oven and cast iron.
- 9:00 AM – Bake and enjoy.
Ingredients for Chocolate Chunk Raspberry Sourdough Bread
Here’s what you’ll need to make this sourdough bread at home.
6 CORE INGREDIENTS
- Bread Flour: A high-protein flour is needed for bread making. You can use a white or whole wheat bread flour. King Arthur has a great bread flour that is usually widely available. I use this stone ground partially sifted whole wheat flour. I recommend using a blend of white bread flour and whole wheat flour.
- Water: Preferably warm water is best! Warmer water helps kickstart fermentation.
- Sourdough Starter: Be sure you are using active sourdough starter (not discard).
- Organic Freeze-Dried Raspberries: I used this brand of organic freeze-dried raspberries but any will do!
- Organic Chocolate: I used chunks of my favorite Eating Evolved Sweet & Salty chocolate bar. It’s organic and lightly sweetened with coconut sugar.
- Sea Salt: Enhances flavor (and nutrition) by slowing fermentation.
Equipment Needed for Chocolate Chunk Sourdough Bread
- Dough Mixer or Mixing Bowl (by hand): You can prepare the bagel dough with either a mixer or by hand. Kneading the dough by hand is essential to the bagel making process (and my favorite part).
- Dough Scraper: Used for dividing our dough.
- Cast Iron
- Scoring Tool
- Baking Scale: ideal for accurate measuring of ingredients and to weigh dough balls after dividing to ensure they are similar in size.
Tips for Making Sourdough Bread
What flour is best for this recipe?
A high-protein flour is needed for bagel making. You can use a white or whole wheat bread flour. King Arthur has a great bread flour that is usually widely available. I use this stone ground partially sifted whole wheat flour. I recommend using a blend of white bread flour and whole wheat flour.