Few things bring together indulgence and craft like a Double Chocolate Raspberry Sourdough Loaf. This recipe transforms the earthy tang of a Sourdough Bread From Scratch into a rich, flavorful creation that satisfies both chocolate and berry lovers. With every bite, you taste the balance between dark cocoa depth and the bright burst of fresh raspberries. In this article, we’ll explore how to make this loaf step-by-step—from cultivating your starter to enjoying the first warm slice. Perfect for weekend bakers and chocolate enthusiasts, this post offers the best of Bread Recipes Chocolate with expert tips and heartfelt storytelling.
A Sweet Memory Baked into Every Slice
The first time I baked a Double Chocolate Raspberry Sourdough Loaf, my kitchen looked like a cocoa-dusted battlefield. There was flour on the counter, melted chocolate on the whisk, and the faint sweet aroma of raspberries drifting from the mixing bowl. It was one of those simple weekend experiments that turned into a treasured tradition.
When I first explored Sourdough Bread From Scratch, I was drawn to its rhythm—the feeding, folding, and patience it demanded. But adding chocolate and raspberries transformed the process into something magical. Kneading that dark, velvety dough and watching streaks of ruby red raspberries melt into the mixture was deeply satisfying. The loaf, once baked, carried a crackling crust infused with the bittersweet perfume of cocoa.
That first slice, still warm, was unforgettable—crispy at the edges, pillowy-soft in the center, with bursts of molten chocolate and tangy fruit. Each bite felt like a reward for the hours spent nurturing the sourdough starter and waiting for fermentation to do its quiet work.
Print
Double Chocolate Raspberry Sourdough Loaf – Bake From Scratch
- Total Time: 15 hours
- Yield: 1 loaf 1x
Description
A rich and tangy sourdough loaf studded with dark chocolate and fresh raspberries. This recipe walks you through creating a bakery-quality bread from your home kitchen.
Ingredients
Instructions
1. Feed the sourdough starter 8–12 hours before baking and let it become bubbly.
2. In a bowl, mix water and starter until dissolved. Add flour, cocoa powder, and brown sugar and stir until no dry flour remains. Rest 30–45 minutes.
3. Sprinkle salt over the dough and fold by hand until evenly distributed and elastic.
4. Cover and bulk ferment for 3–4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
5. During the final fold, gently incorporate chocolate chips and raspberries.
6. Shape the dough into a loaf and place seam-side up in a floured proofing basket.
7. Proof at room temperature 1–2 hours, then refrigerate overnight (8–12 hours).
8. Preheat oven and Dutch oven to 230°C. Transfer loaf to parchment, score the top, and bake covered for 25 minutes.
9. Remove the lid and bake 15–20 minutes more until crust is deeply browned.
10. Cool on a wire rack at least 1 hour before slicing.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 8 slices
- Calories: 320
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 6
- Cholesterol: 0
Keywords: double chocolate raspberry sourdough loaf, sourdough bread from scratch, bread recipes chocolate, yummy sourdough recipes, raspberry sourdough, chocolate sourdough, homemade sourdough, artisan bread
Over time, this loaf became more than just a treat; it became my go-to bake when I wanted to merge comfort with creativity. Now, it’s part of my weekend ritual—a chance to slow down and indulge. Whether shared with family over brunch or gifted to a friend, this Bread Recipes Chocolate masterpiece reminds me that every great bake starts with curiosity, patience, and love. And once you try making Sourdough Bread From Scratch, it’s hard to go back to anything else.
Why Chocolate and Raspberries Belong in Sourdough
The secret to a great Double Chocolate Raspberry Sourdough Loaf lies in balance. Sourdough’s natural tang enhances the sweetness of chocolate while taming its richness. The fermentation process deepens flavor, adding slight acidity that complements the cocoa’s bitterness. When raspberries enter the mix—fresh, juicy, and slightly tart—they bring brightness that cuts through the darkness of the loaf.
From a texture perspective, the combination is delightful. The dense, moist crumb of sourdough captures pockets of melted chocolate, while each raspberry release bursts of fruitiness that liven up every bite. Visually, it’s a showstopper—a dramatic dark loaf ribboned with vivid pink and red hues from the berries.
Chemically speaking, the moisture of the raspberries also aids hydration, keeping the loaf tender longer. Meanwhile, the sourdough starter enhances depth, creating a layered flavor you can’t achieve with commercial yeast. It’s no wonder this pairing is part of so many Yummy Sourdough Recipes—the natural alchemy between chocolate, berries, and fermented dough simply works.
Ingredients & Preparation (Sourdough Bread From Scratch)
Ingredients You’ll Need for the Perfect Loaf
To create this indulgent Double Chocolate Raspberry Sourdough Loaf, you’ll need to balance the science of fermentation with the decadence of dessert. The list below ensures your Sourdough Bread From Scratch bakes up rich, tender, and full of irresistible flavor. Gather fresh ingredients, measure accurately, and work with an active, bubbly starter for the best results.
| Ingredient | Measurement | Notes |
|---|---|---|
| Active sourdough starter (100% hydration) | 100 g | Recently fed and bubbly |
| Warm water | 250 g | Around 80°F (26°C) |
| Bread flour | 350 g | High protein gives structure |
| Unsweetened cocoa powder | 30 g | Deepens color and flavor |
| Brown sugar | 30 g | Enhances sweetness and moisture |
| Sea salt | 7 g | Balances flavor |
| Dark chocolate chips or chunks | 100 g | For extra chocolate indulgence |
| Fresh raspberries | 100 g | Fold in gently to avoid crushing |
| Olive oil or unsalted butter (melted) | 15 g | Optional, for added richness |
This combination of wholesome ingredients defines what makes Bread Recipes Chocolate so exciting. Each component plays a role in flavor, texture, and rise. Baking Sourdough Bread From Scratch is about patience and joy—this ingredient list sets you up for both.
Step-by-Step Guide to Baking from Scratch
- Feed Your Starter (8–12 hours before baking): Feed your sourdough starter with equal parts flour and water. Let it rest at room temperature until doubled and bubbly.
- Mix the Dough: Whisk warm water and active starter, then add bread flour, cocoa, and brown sugar. Mix, cover, and rest for 30–45 minutes.
- Add Salt: Sprinkle sea salt and fold until evenly mixed. The dough becomes elastic—this begins the structure of your Bread Recipes Chocolate.
- Bulk Fermentation (3–4 hours): Cover and rest. Every 30 minutes for two hours, stretch and fold the dough to build strength.
- Add Chocolate and Raspberries: During the last fold, gently incorporate chocolate and raspberries evenly.
- Shape the Dough: Transfer to a floured surface, form into a round or oval, and place in a floured proofing basket seam-side up.
- Proof Overnight: Cover, proof at room temperature for 1–2 hours, then refrigerate 8–12 hours for deep flavor development.
- Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Transfer the dough, score the top, and bake covered for 25 minutes and uncovered for 15–20 minutes more.
- Cool and Slice: Let cool for at least one hour before slicing to set the crumb.
- Enjoy: Admire the dark crumb dotted with raspberries and melted chocolate—one of the most rewarding Sourdough Bread From Scratch creations.
Tools, Tips & Secrets for a Perfect Double Chocolate Raspberry Sourdough Loaf
Essential Tools Every Home Baker Needs
- Dutch Oven: Traps steam for a crisp crust, a staple of great Yummy Sourdough Recipes.
- Kitchen Scale: Ensures accurate ingredient ratios for consistent hydration.
- Mixing Bowls & Dough Scraper: Ideal for clean folds and effortless transfers.
- Proofing Basket: Maintains dough shape during the final rise.
- Parchment Paper: Simplifies lifting into the hot Dutch oven.
- Digital Thermometer: Confirms a perfect internal bake at 200°F (93°C).
With these essentials, baking Sourdough Bread From Scratch becomes a creative, enjoyable ritual. Each tool empowers precision and confidence in handling delicate raspberry-filled dough.
Tips for Perfect Texture and Flavor Every Time
- Keep Your Starter Active: A strong starter ensures lift and flavor complexity for your Double Chocolate Raspberry Sourdough Loaf.
- Adjust Hydration: Cocoa absorbs water; add small amounts as needed for a supple texture.
- Fold Raspberries Gently: Add last to preserve their bright color and juiciness in Yummy Sourdough Recipes.
- Freeze Chocolate Chips: Helps retain chunks during fermentation and melting while baking.
- Monitor Temperature: Around 75°F (24°C) yields ideal fermentation and balanced tang.
- Use Steam, Then Crisp: Covered baking promotes rise; uncover to finish for a caramelized crust.
- Cool Completely: One-hour rest ensures a stable crumb and full flavor.
- Store Wisely: Wrap in parchment, seal airtight, or freeze slices for ultimate freshness.
By following these tips, your Double Chocolate Raspberry Sourdough Loaf will capture everything bakers love—moist crumb, balanced flavor, and artisan beauty. Each loaf stands as proof that passion and patience create bakery-quality Yummy Sourdough Recipes every time.
Frequently Asked Questions
1. Can I use frozen raspberries? Yes. Add them straight from the freezer to avoid excess bleeding and preserve texture. It’s an easy way to keep Yummy Sourdough Recipes seasonal year-round.
2. How long does the loaf stay fresh? About three days when wrapped in parchment in an airtight container. Freeze slices for longer storage and quick toasting to revive flavor—perfect for weekday treats from your Bread Recipes Chocolate collection.
3. Can I swap or skip chocolate? Absolutely. Use white chocolate for creamy sweetness or omit it for a fruitier Sourdough Bread From Scratch option tailored to your taste.
4. Can I use commercial yeast instead of starter? You can, though the tang and texture differ slightly. Building your own starter adds authenticity to future Yummy Sourdough Recipes.
5. Best storage method? Wrap the cooled loaf in parchment, seal in a reusable bag, and store at room temperature or in the freezer. Reheat gently before serving to recapture its freshly baked charm.
Conclusion – Baking Memories from Scratch
Baking a Double Chocolate Raspberry Sourdough Loaf is more than following instructions—it’s a mindful blend of creativity and patience. Every stage, from mixing to slicing, deepens appreciation for the art of slow baking. The reward—a loaf that’s both comforting and decadent—reminds us why home baking is unmatched.
This Sourdough Bread From Scratch recipe unites tangy fermentation with rich cocoa and bursts of raspberry cheer. It’s proof that even the most indulgent Bread Recipes Chocolate can be wholesome and heartfelt. Add it to your weekend plans or gift it to someone special—it’s destined to become a favorite among your Yummy Sourdough Recipes.
Gather your ingredients, preheat your oven, and let chocolate and raspberries fill your home with warmth. Bake one today—and savor the sweetness of memories made from scratch.
