Chocolate Peanut Butter Sourdough Bread
This Chocolate Peanut Butter Sourdough Bread combines cocoa powder and peanut butter powder into a marbled swirl dough before folding in peanut butter cups for a sweet, dessert-style inclusion loaf.
Servings 12 slices
Calories 235kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Chocolate Dough
- ¾ cup + 2 tablespoons (210 grams) water
- ¼ cup (50 grams) active sourdough starter
- 2 cups (240 grams) bread flour
- ⅓ cup (30 grams) cocoa powder
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
Peanut Butter Dough
- ¾ cup + 2 tablespoons (210 grams) water
- ¼ cup (50 grams) active sourdough starter
- 2 cups (240 grams) bread flour
- ⅓ cup (30 grams) peanut butter powder like PB2 powder
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
Other Ingredients
- 6 regular-sized (126 grams) peanut butter cups cut into 8 pieces each and frozen
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly, active, and ready to use. In cooler kitchens (60–65°F), this may take closer to 12 hours. In warmer kitchens (around 75°F), it may be ready in as little as 6 hours.
- Line a baking sheet or large plate with parchment paper. Cut each peanut butter cup into 8 pieces and arrange them on the prepared surface. Freeze until solid.
- Make the chocolate dough: In a medium bowl, whisk together the water and active sourdough starter. Add the bread flour, cocoa powder, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, ⅓ cup (30 grams) cocoa powder, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Make the peanut butter dough: In a second medium bowl, whisk together the water and active sourdough starter. Add the bread flour, peanut butter powder, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, ⅓ cup (30 grams) peanut butter powder, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Working with one dough at a time, lightly wet your hands and lift one side of the dough. Stretch it upward and fold it over itself. Rotate the bowl a quarter turn and repeat until all four sides have been folded. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this process 3 more times, resting 15 minutes between each round, for a total of 4 sets of stretch and folds.
- After the final set of stretch and folds, transfer both doughs to a large straight-sided container, stacking them so one dough sits on top of the other. Do not knead or mix them together. The layers will naturally adhere as they ferment. Cover and let bulk ferment until the dough is puffy, bubbly, and roughly doubled in size. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12 hours.
- Lightly flour your work surface and gently turn out the dough. Carefully stretch it into a rectangle. Scatter one-third of the frozen peanut butter cup pieces evenly over the surface. Fold one short side toward the center, then sprinkle on another third of the peanut butter cups. Fold the opposite short side over the top, then add the remaining peanut butter cups. Fold both long sides toward the center to enclose the filling. Turn the dough seam-side down and gently shape it into a round by cupping your hands around the dough and pulling it toward you.6 regular-sized (126 grams) peanut butter cups
- Dust a proofing basket or towel-lined bowl generously with rice flour. Place the dough inside seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
A straight-sided container makes it much easier to see when the dough has doubled.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 235kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Cholesterol: 0.5mg | Sodium: 390mg | Potassium: 159mg | Fiber: 2.5g | Sugar: 5.5g | Calcium: 22mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
