This coffee chocolate sourdough bread is a rich, aromatic twist on classic sourdough, blending deep cocoa, bold coffee, and tangy sour notes. Using your Instant Pot for the bulk fermentation makes the process more reliable and quicker, especially in cooler kitchens. The end result: a crusty, artisanal loaf with a tender crumb and chocolatey aroma that pairs beautifully with breakfast or dessert spreads.
Ingredients
- 3 cups (375g) bread flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 cup (85g) dark chocolate chips or chunks
- 1 tablespoon (10g) instant coffee granules
- 1 1/4 cups (300g) lukewarm water
- 1/2 cup (120g) active sourdough starter (100% hydration)
- 1 tablespoon (15g) honey or maple syrup
- 1 1/2 teaspoons (9g) fine sea salt
- 1 tablespoon (15g) olive oil (optional, for a softer crumb)
- Extra flour for dusting
Instructions
- Prepare the Coffee Mixture: In a small bowl, dissolve the instant coffee granules in the lukewarm water. Set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour, cocoa powder, and salt until well combined.
- Combine Wet Ingredients: Add the active sourdough starter, honey (or maple syrup), and olive oil (if using) to the coffee mixture. Stir until fully incorporated.
- Form Dough: Pour the wet ingredients into the bowl of dry ingredients. Use a sturdy spoon or your hand to mix until a shaggy dough forms. The dough will be a bit sticky and dark.
- First Rest (Autolyse): Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes at room temperature. This hydrates the flour and begins gluten development.
- Add Chocolate: Sprinkle the chocolate chips or chunks over the dough. Gently fold them in by hand, kneading just until evenly distributed.
- Stretch and Fold: With damp hands, perform a set of stretch-and-folds: grab one edge of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat 3 more times. Repeat this stretch-and-fold process every 30 minutes for a total of 3 times (over 1.5 hours).
- Bulk Fermentation in Instant Pot: Lightly oil the inside of your Instant Pot liner (or use a glass bowl that fits). Place the dough inside. Cover with a silicone lid or plate. Set the Instant Pot to ‘Yogurt’ mode on ‘Normal’ for 4-5 hours, or until the dough has doubled in size and is puffy. (If your Instant Pot only has ‘Low’ yogurt, bulk fermentation may take longer. Watch for doubling, not just the timer.)
- Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, tucking the edges underneath to create tension on the surface.
- Second Rise (Proof): Transfer the shaped dough into a well-floured proofing basket or bowl lined with a floured towel. Cover and let rise at room temperature for 60-90 minutes, or until slightly puffed. Alternatively, you can cover and refrigerate overnight for enhanced flavor and easier scoring.
- Preheat Oven and Score: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven or heavy lidded pot inside. When ready, gently turn the dough onto a piece of parchment paper. Score the top with a sharp blade or bread lame.
- Bake: Carefully transfer the dough (on parchment) into the hot Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, until the crust is dark and crisp.
- Cool: Remove bread from the pot and cool on a wire rack for at least 2 hours before slicing. This ensures the crumb sets and prevents gumminess.
Tips
- Substitutions: You can use strong brewed coffee (cooled) in place of water and instant coffee for a subtler coffee note. Semi-sweet or milk chocolate chips also work.
- Flour Choice: Bread flour gives the best structure, but you can substitute up to 25% with whole wheat flour for a heartier loaf. Add a tablespoon more water if using whole wheat.
- Starter Activity: Make sure your sourdough starter is bubbly and active before mixing. Feed 4-6 hours before starting if needed.
- Common Mistake: Avoid overproofing in the Instant Pot; check at 4 hours if your kitchen is warm. Dough should be doubled and jiggly, but not collapsed.
Serving Suggestions
- Excellent toasted with a smear of salted butter or mascarpone cheese.
- Pair with raspberry or cherry preserves for a decadent breakfast.
- Use for gourmet sandwiches with roast beef, arugula, and horseradish cream.
- Serve alongside espresso or a glass of red wine for an after-dinner treat.
Variations
- Mocha Hazelnut: Add 1/2 cup chopped toasted hazelnuts for extra crunch and flavor depth.
- Spiced Version: Mix in 1 teaspoon ground cinnamon or cardamom for a warming spice note.
- Sweet Swirl: Before the final shaping, spread a thin layer of chocolate-hazelnut spread on the dough and roll up for a marbled effect.
- Vegan Option: Use maple syrup instead of honey, and ensure chocolate is dairy-free.
Storage and Reheating
Let the bread cool completely before storing. Keep at room temperature in a paper bag or bread box for up to 2 days, or wrap tightly in plastic and refrigerate for up to 5 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. To reheat, toast slices directly from frozen, or warm the whole loaf in a 325°F (160°C) oven for 10-15 minutes until refreshed.
Frequently Asked Questions
- Can I use regular yeast instead of sourdough starter?
Yes, you can substitute 2 teaspoons (7g) active dry yeast for the starter. Reduce the water by 1/4 cup and increase flour by 1/4 cup. Rise times will be much shorter—1-2 hours for bulk, 1 hour for proof. - Do I have to use a Dutch oven?
While a Dutch oven creates the best crust, you can bake on a preheated baking stone or sheet. Add a pan of hot water to the oven floor for steam, and bake at the same temperature. The crust may be less crisp but still delicious. - What if I don’t have an Instant Pot?
You can ferment the dough in a warm (75-80°F) spot in your kitchen, such as an oven with the light on, or use a proofing box. Bulk fermentation may take 6-8 hours at room temperature. - How do I know when the dough is ready after proofing?
The dough should look slightly puffed and spring back slowly when gently pressed. If it springs back quickly, give it more time; if it doesn’t spring back at all, it may be overproofed. - Why is my bread dense or gummy?
This usually happens if the dough is underproofed, the starter is not active enough, or the bread is sliced before cooling. Ensure your starter is bubbly, let the loaf rise until doubled, and allow it to cool fully before slicing. - Can I add more chocolate or other mix-ins?
Absolutely! Just keep total mix-ins (nuts, chips, dried fruit) to about 1 cup, or the dough may not rise well. Fold them in after the first rest for even distribution.
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