Chocolate Cherry Sourdough Bread

Featured in Fresh bread from your oven.

Create a stunning Chocolate Cherry Sourdough Bread that combines the rich flavors of cocoa powder and chocolate chips with tart dried cherries. This artisanal bread requires careful preparation, including an overnight cold proof, but rewards you with a decadent dessert loaf. The recipe uses active sourdough starter, bread flour, and quality ingredients to create a perfect balance of chocolate and cherry in every slice. Perfect for special occasions or whenever you want to elevate your bread baking, this loaf stays fresh for up to 4 days and can be frozen for longer storage.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 22 Feb 2025 20:00:06 GMT
A loaf of bread with chocolate chips on top is displayed on a wooden table. pin it
A loaf of bread with chocolate chips on top is displayed on a wooden table. | myhomemaderecipe.com

The alluring aroma of chocolate and cherries mingles with the subtle tang of sourdough in this artisanal bread that transforms everyday baking into something extraordinary. Dark, rich, and studded with bursts of tart cherries, this loaf bridges the gap between bread and dessert. After countless experiments in my kitchen, this recipe has evolved into the perfect balance of flavors that never fails to draw appreciative sighs when sliced.

Last Christmas, I brought this bread to our family gathering. My brother-in-law, typically indifferent to sourdough, couldn't stop slicing 'just one more piece.' The secret lies in letting the dough develop slowly, allowing the flavors to deepen and meld together.

Essential Ingredients

  • Active sourdough starter: Look for a bubbly, vigorous starter that doubles within 4-6 hours of feeding. Mine thrives on a mix of whole wheat and bread flour.
  • Dutch-processed cocoa powder: Its darker color and mellow flavor create the perfect chocolate base. I've found natural cocoa makes the bread slightly acidic.
  • Dried cherries: Choose plump, moisture-rich cherries rather than the overly dry ones. I soak mine briefly in warm water to ensure they stay tender in the bread.
  • Chocolate chips: Semi-sweet provides the ideal balance, though dark chocolate lovers might prefer a higher percentage. The chips should be room temperature to prevent cold spots in the dough.
  • Bread flour: The higher protein content gives structure to this enriched dough. I've tested with all-purpose but the texture isn't quite the same.
A loaf of bread with a slice cut out, sitting on a wooden cutting board. pin it
A loaf of bread with a slice cut out, sitting on a wooden cutting board. | myhomemaderecipe.com

Detailed Instructions

Starter Preparation
Begin with your starter at peak activity—mine typically reaches this 6-8 hours after feeding. Test readiness by dropping a spoonful in water—it should float. Ensure starter is at room temperature before mixing. Look for bubbles throughout and a slightly sweet, fermented aroma.
Initial Mix and Autolyse
Combine flour, cocoa powder, and water first, mixing until no dry spots remain. Cover and let rest for 20 minutes to hydrate the flour fully. Add starter and salt, incorporating gently but thoroughly. The dough will look shaggy at this point—that's perfect.
Building Structure
Begin stretch and folds by gently lifting dough edges up and over the center. After the second fold, sprinkle dried cherries and chocolate chips gradually. Perform remaining folds more gently to avoid crushing additions. Watch for the dough becoming smoother and more elastic with each set. Rest 20-30 minutes between each set of folds, maintaining dough temperature around 75°F.
Bulk Fermentation
Transfer dough to a clear container to monitor rise. Keep in a warm spot, ideally 75-78°F. Look for a 40-50% increase in volume. Small bubbles should be visible through container sides. Dough should feel alive and gently bouncy when pressed.

My first attempt at chocolate sourdough was a disaster—melted chocolate created marbled streaks instead of distinct chips. Now I keep my dough temperature carefully controlled, and the results are consistently beautiful.

Managing Enriched Dough

The addition of cocoa and sugar changes how this dough behaves compared to traditional sourdough. I've learned to expect a slower rise and to be more gentle during handling to maintain those beautiful chocolate chunks.

Creating Beautiful Loaves

The dark color of this dough makes it tricky to judge fermentation. I rely more on feel and volume increase than visual cues, pressing gently to assess development.

Pre-Shape and Final Shape

Handle the dough with purpose but gentleness. Too much pressure will crush the cherries and chips, while too little won't create proper tension for a good rise.

Through many iterations of this recipe, I've discovered that patience is crucial. My first few attempts rushed the fermentation, resulting in dense loaves. Now I let the dough tell me when it's ready, watching for that perfect balance of structure and softness.

Final Thoughts

This bread is more than just a recipe—it's a testament to how traditional sourdough baking can embrace creative flavors while maintaining its artisanal heart. Each time I make it, I'm reminded of how far my baking journey has come, from those first tentative loaves to now being able to craft something that brings such joy to family and friends.

The marriage of dark chocolate, tart cherries, and tangy sourdough creates something truly special. Whether enjoyed as a morning treat with coffee or an evening dessert with a glass of wine, this bread never fails to make ordinary moments feel celebratory. It's become my signature bring-along for special occasions, earning its place in my permanent recipe collection through countless appreciative comments and empty bread baskets.

A freshly baked chocolate bread with cherries on top, sitting on a plate. pin it
A freshly baked chocolate bread with cherries on top, sitting on a plate. | myhomemaderecipe.com

Frequently Asked Questions

→ How long does this bread stay fresh?
The bread stays fresh for up to 4 days when stored in an airtight container at room temperature.
→ Can I freeze this bread?
Yes, you can slice and freeze the bread in a freezer-safe container for up to 3 months.
→ How long does the dough need to proof?
The dough needs a bulk rise of 4-12 hours, followed by an overnight cold proof of 12-16 hours in the refrigerator.
→ What type of sourdough starter should I use?
Use either active sourdough starter or fresh sourdough discard that is less than one week old.
→ What equipment do I need for this recipe?
You'll need a kitchen scale, mixing bowls, bowl scraper, banneton or lined bowl, lame or sharp knife, 6-quart dutch oven, and parchment paper.

Chocolate Cherry Sourdough Bread

Bake this rich Chocolate Cherry Sourdough Bread combining cocoa powder, chocolate chips and dried cherries for a delightful dessert bread experience.

Prep Time
1560 Minutes
Cook Time
45 Minutes
Total Time
1605 Minutes
By: Zaho

Category: Breads

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 loaf)

Dietary: Vegetarian

Ingredients

→ Dry Ingredients

01 480 grams (4 cups) bread flour
02 60 grams (¾ cup) Dutch-processed cocoa powder
03 50 grams (¼ cup) granulated sugar
04 10 grams (3½ teaspoons) Diamond Crystal Kosher Salt

→ Wet Ingredients

05 420 grams (1¾ cups) warm water (80-90°F)
06 100 grams (½ cup) active sourdough starter or fresh sourdough discard

→ Mix-ins

07 85 grams (½ cup) semi-sweet chocolate chips
08 80 grams (½ cup) dried cherries, roughly chopped
09 Rice flour for dusting banneton
10 2 ice cubes for steam

Instructions

Step 01

Start by feeding your sourdough starter 6-12 hours before baking to ensure it's bubbly and active. Timing depends on kitchen temperature: 6 hours for warmer kitchens (around 75℉), up to 12 hours in cooler kitchens (65-68℉).

Step 02

In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.

Step 03

Lightly wet your hands to prevent sticking. Flatten the dough slightly and gradually incorporate chocolate chips and dried cherries through a series of stretch-and-folds, adding ingredients in portions. Perform this process 4 times total, resting 20 minutes between each fold.

Step 04

Cover the dough and let it rise until nearly doubled in size, with visible fermentation bubbles. Rise time varies from 4-12 hours depending on kitchen temperature and starter strength.

Step 05

Shape the dough into a loaf, transfer to a rice flour-dusted banneton seam-side up, and refrigerate overnight (12-16 hours) for cold proofing.

Step 06

Preheat Dutch oven at 450℉. Score dough, add ice cubes for steam, and bake covered for 45 minutes. Remove lid and bake additional 5 minutes if needed for desired crust color.

Step 07

Allow bread to cool on a wire rack for 2-4 hours before slicing and serving.

Notes

  1. Store at room temperature in an airtight container for up to 4 days
  2. Can be frozen sliced for up to 3 months
  3. A decadent dessert loaf perfect for Valentine's Day or special occasions

Tools You'll Need

  • Kitchen scale
  • Mixing bowls
  • Bowl scraper
  • Banneton or bowl lined with tea towel
  • Lame or sharp knife
  • 6-quart dutch oven
  • Parchment paper
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (chocolate chips may contain milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 3.5 g
  • Total Carbohydrate: 48 g
  • Protein: 7.5 g