I first discovered chocolate sourdough bread (also known as sourdough noir) in a novel my friend Meg gave me for my birthday this past January. I’d never heard of it until I read about it in the pages of Stones for Bread. And I determined that I would bake it.
As the name implies, it’s bread (not cake) so it’s not as sweet as a typical dessert. The recipe included in the novel (and one that I found online) called for dried fruits as well as chocolate and baking cocoa, along with sugar. I used mixed dried berries for our loaf.
I’ve made sourdough bread for years–just the plain kind which I bake from scratch using a homemade sourdough starter. We use this bread for sandwiches, French toast, and everything in between. Even homemade croutons. I also brought my big jar of starter out here to Colorado with us–which took some amount of care, let me tell you. Sourdough noir, however, is anything but plain. It’s also a good deal more complicated in how it’s made, as compared to the regular sourdough bread that I bake by rote at this point.
I liked the results, and the boys really enjoyed it, too–we toasted slices of it for breakfast and snacks. Smeared with some Kerrygold butter, it tasted delectable. I do plan to make it again. Next time, I’ll use semi-sweet chocolate chips, instead of a bar of dark chocolate broken into bits.
Since we’ve been in Colorado, I’ve even used my sourdough starter to make pizza dough. It was moderately successful, but I’m keen to try again–just as I am with the sourdough noir.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
― James Beard