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VeganMofo Day 5: My sourdough starter has been neglected for quite sometime now. During my 3rd trimester, I neither had the energy nor the time to even feed the poor starter. I can't even explain why or how I brought it out and fed it just hours before I rushed to the hospital for delivery!!!! I had the presence of mind to put it back in the fridge before leaving the house (??). So finally I felt it was time to use the sourdough starter and I made this amazing Sourdough Chocolate Bread. I had this recipe bookmarked forever and...


1 loaf

Total time

20 minutes






  • Ritz Cracker (starter)
  • 2 cups bread flour
  • 1 cup Wholewheat Flour
  • Ritz Cracker ((I used dutch processed chocolate))
  • Ritz Cracker
  • Ritz Cracker
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp dark chocolate (chips)
  • 2 tbsps Raisins


  1. In a stand mixer with dough hook, combine the first 9 ingredients (starter, flours, chocolate, yeast, sugar, salt, water and oil). Knead until a smooth and pliable dough forms, about 5 minutes. This dough is extremely easy to work with.
  2. Remove the dough into a large bowl that is greased; cover with plastic wrap and allow to rest in a warm place overnight, about 8-10 hours.
  3. Next day, knead the chocolate chips and raisins into the dough. Form the dough into a ball (boule) by stretching and tucking the dough under itself.
  4. Place the boule on a baking sheet that has been sprinkled with cornmeal. Lightly cover with plastic wrap and set aside to rise for another 3 hours.
  5. Sprinkle 1tsp flour on the top and using a very sharp knife lightly cut the top.
  6. Preheat the oven to 400°F and bake the bread for 30-35 minutes or until the top sounds hollow when knocked on and the internal temperature of the bread registers 165°F.
  7. Remove onto a wire rack and cool the bread completely before slicing.
  8. View the recipe instructions at Cook's Hideout

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