Chocolate Sourdough

A homemade sourdough loaf is a treat at the best of times. But when it’s made with dark chocolate chips, cocoa and NKD Living Chocolate Stevia Drops, it transforms into something quite special. 

If you have an active starter, you’re all set. But if not – don’t worry. You can use instant yeast instead or try making your own sourdough starter from scratch. They’re fairly easy to get going and will thrive quickly with daily feeding, especially if you keep it somewhere warm. 

Take note! This loaf will capture your heart (and your taste buds) and might just trigger the start of a wonderful sourdough journey. 🍞❤️ We hope you give it a try. 

• Prep time: 24 hours (hands on time 45 minutes)
• Bake time: 45 minutes
• Makes: 10-12 slices

INGREDIENTS:

• 500g strong white bread flour
• 14g sea salt
• 70g sourdough starter (or 7g instant dry yeast)
• 340g water (warmed to 38 degrees)
• 100g Dark Chocolate chips
• 7-8 drops NKD Living Chocolate Stevia Liquid
• 1 tbsp cocoa (for sifting)
• 1 tsp rice flour
• Semolina and plain flour for dusting

METHOD:

1. Add the flour, salt, starter and water to a bowl and stir until no dry bits of flour remain. Wet your hands and work the dough until everything is mixed together thoroughly. Cover with a tea towel and leave for 1 hour. Set the time as the start of bulk fermentation. 
2. Perform four folds at 30-minute intervals, by pulling one side of the dough up and across to the other four times. During the first fold, add in the chocolate chips and NKD Living Stevia Liquid. After the final fold, leave to rest in the bowl for 1 hour. 
3. Lift out your dough and place on a lightly floured surface. Use your hands to spread it out slightly, then, using your hands and a dough scraper - fold it into a tight round. 
4. Sift some rice flour onto the dough, then flip it into a lightly floured banneton or bowl (rice flour prevents sticking). Cover and leave to rest at room temperature for 1 hour more. Place in the fridge overnight. 
5. The next day, place a bread pan or Dutch oven in the oven and preheat to 230C. 
6. Take your bread out of the fridge, dust some flour or semolina on the base and flip out onto a piece of baking parchment. Sift the cocoa powder over the surface of the dough. Using a bread lame or sharp knife, score the dough from one side to the next. 
7. Remove the hot bread pan from the oven and place the dough on its parchment paper directly into the bread pan. Close the lid and place in the oven for 30 minutes. 
8. Remove the lid of the Dutch oven, turn the oven down to 215C and bake for a further 15 minutes. 
9. Remove, allow to cool, slice and enjoy!