Get my starter guide for free
FOLLOW:
Home / Chocolate Chunk Raspberry Sourdough Bread

Chocolate Chunk Raspberry Sourdough Bread

RECIPE RATING
5/5
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!

View PART 1 TikTok Chocolate Chunk Raspberry Sourdough Bread Tutorial | View PART 2 TikTok Video (Cutting + Buttering)

chocolate chunk raspberry bread

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.

If you need a full step-by-step tutorial on how to make beginner sourdough bread check out this blog post.

✨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.
Chocolate chunk sourdough bread with butter

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

Macro-Nutrients
  • 142 Calories
  • 4.5g Protein (9%)
  • 4g Fiber (14%)
  • 2.4g Sugar (5%)
Micro-Nutrients
  • 1.8mg Iron (10%)
  • 1.6mg Vitamin B3 (10%)
  • 0.1mg Vitamin B2 (5%)
Chocolate Chunk heart bread
Chocolate Chunk Raspberry Sourdough Bread Nutrition

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.

Day One
  • 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.
day two
  • 8:30 AM – Preheat oven and cast iron.
  • 9:00 AM – Bake and enjoy.
Chocolate Chunk Sourdough Bread Dough

Ingredients for Chocolate Chunk Raspberry Sourdough Bread

Here’s what you’ll need to make this sourdough bread at home.

6 CORE INGREDIENTS
Chocolate Chunk Bread Cut Open

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.

Looking for other sourdough recipes? Here are a few ideas:

Everything Sourdough Bagel

Step-by-Step Sourdough Bagel Recipe

French Toast Sourdough Bagel Recipe

Chocolate Chunk Bread Heart
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate chunk raspberry bread

Chocolate Chunk Raspberry Sourdough Bread


  • Author: sourdoughjesha
  • Total Time: 36 minute

Description

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!


Ingredients

Scale

400g 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.

304320g Water: (For white bread flour use 304-310g water and for High Extraction Bread Flour use 320g water)

80g Sourdough Starter: Be sure you are using active sourdough starter (not discard).

2024g of Organic Freeze-Dried Raspberries: I used this brand of organic freeze-dried raspberries. You can add more or less depending on the type and color of the brand you end up using.

Chunks of 1 Chocolate Bar (Chunks): I used chunks of my favorite Eating Evolved Sweet & Salty chocolate bar.

8g Sea Salt: Enhances flavor (and nutrition) by slowing fermentation.


Instructions

  1. Feed Your Starter: You’ll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 80g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before if you’re planning to mix the following morning. You’ll remove 80g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter. 
  2. Autolyse (optional): In a large bowl or tupperware, combine flour, freeze-dried raspberries, and water in a bowl. Using your hands, mix the ingredients together until the dough fully absorbs the water. This will only take a couple of minutes, and there should be no dry patches left when you’re done. When you’re finished mixing, cover with a towel, plastic wrap, or use a lid if it’s in a plastic or glass Tupperware. Let the dough rest for at least 30 minutes and up to 4 hours. Once your autolyse is done, add starter and salt. Pinch in the salt until it’s fully dissolved into the dough. Perform 4 more stretch and folds to ensure the salt is thoroughly distributed.
  3. Mix and Initial Stretch & Fold Set: Add flour, freeze-dried raspberries, sourdough starter, salt, and water to a bowl and mix with your hands for a few minutes until all ingredients are incorporated. If using a dough mixer, you can mix the dough on low for 2 minutes. Let the dough rest for 30 minutes, and then perfect stretch and folds for 1-3 minutes or until the dough feels smooth and it becomes difficult to stretch out. This process helps your dough keep its form through the bulk fermentation.
  4. Bulk Fermentation: Bulk fermentation is simply the process of letting your dough ferment at room temperature until it nearly doubles in size. It usually takes about 4-7 hours depending on the temperature of your home and the strength of your starter. For this step, you’re going to perform 3-5 sets of stretch and folds every 30 minutes – 1 hour throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! Just try to get a few sets, especially at the very beginning! I don’t bother timing stretch and folds anymore and just kind of wing it. 
  5. Add Chocolate Chunks and Raspberries: Using my video as a guide, wet your table, dump out your dough, and gently stretch the dough into a rectangle. Now sprinkle on chocolate chunks and extra freeze-dried raspberries to your liking. 
  6. Shape: Now before shaping, you’ll want to prepare your proofing basket. Line your proofing basket with a kitchen towel or liner if you have one, and lightly dust with flour. Please use my video as a guide for shaping. And here’s another great shaping video for reference.
  7. Overnight Rise: Now it’s time to lay your dough baby to rest and pop her in the fridge. First, you’ll need to cover it to prevent the exterior of the dough from drying out. I use these elastic dough covers. After you’ve covered the dough, place it in the fridge and let it hang out there for anywhere from 12 to 24 hours. 
  8. Preheat Oven + Cast Iron: Place your Dutch oven into your oven and preheat to 500 degrees. When the oven is preheated, remove your dough from the fridge. Cover your Tupperware/bread basket with a piece of parchment paper, and then place a cutting board over the parchment paper. While holding the parchment paper and cutting board against the Tupperware, flip it over and allow the dough to turn out. 
  9. Score Bread: Using a scoring knife, gently score your bread at a 45-degree angle, cutting just below the skin that has formed on the outer layer of the dough. This step will allow gases to escape while the bread bakes and prevent it from cracking in unpredictable ways. By scoring, we have greater control of the final product. Here’s a helpful video from Breadtopia on how to score a boule (tip: you don’t need to do a full cross-section like they do in the video. I just do one straight line and call it a day).
  10. Bake: Quickly remove your Dutch oven from the oven while being mindful of letting as little heat escape as possible. Lifting from the parchment paper edges, place your dough in the Dutch oven, add the lid, and bake at 500 for 20 minutes. After 20 minutes, remove the lid, and lower the temp to 450. Continue baking for another 20 – 30 minutes. The bread is done when the crust is a beautiful golden brown and the internal temp is about 208-210 degrees.
  11. Cool and Enjoy: Allow the bread to fully cool (at least one hour) before slicing into it. Or, don’t wait and cut into after 15 minutes. Slather with butter! Yes, cutting into it too soon will yield a slightly gummier loaf, but NOTHING is better than fresh baked bread straight out of the oven. Totally your call! 
  • Fermentation Time: 18-20 Hours
sourdough jesha

About Jesha

Hi! I’m Jesha, the person behind @SourdoughJesha and the founder of Jesha’s, a sourdough food brand. Jesha’s makes the first-ever collection of sourdough baking mixes made from simple ingredients and naturally crafted with sourdough. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more!) with confidence.

Shop my favorite sourdough baking tools.
DUTCH OVEN
baking scale
BAMBOO BAKING
SCALE
Sourdough Bread
free email bonus

the ultimate sourdough
starter guide

This simple guide will tell you everything you need to know to create your own sourdough starter.

Leave a comment and rate this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, I'm glad you're here!

Hi! I’m Jesha, the person behind @SourdoughJesha and the founder of Jesha’s, a sourdough food brand. Jesha’s makes the first-ever collection of sourdough baking mixes made from simple ingredients and naturally crafted with sourdough. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more!) with confidence.

jeshas instagram photos

Wait, did you make or eat some delicious sourdough this week?

i wanna see

Sourdough Beginner Bread

Health Benefits of Sourdough

Subscribe to get the most pop recipes

Subscribe to get my fave recipes right to your inbox

Shop Jesha’s

Shop our Sourdough Baking Mix Collection. Simple Ingredients Naturally Crafted.

Meet the Collection

Get 15% off Jesha's

Upgrade your morning + snack time routine now! Subscribe for 15% off your entire Jesha’s order.

the complete sourdough starter guide
Inside is every detail and tip you’ll need, wrapped up into one sleek guide. So grab your copy and enter your sourdough era.