Meet your new favorite loaf: a dark, tender chocolate sourdough studded with melty chocolate chips and crunchy pecans, lightly sweetened with Lakanto Date Sugar and Monk Fruit Sweetener This chocolate sourdough bread recipe delivers bakery-quality texture with a reduced sugar profile, so you can enjoy a rich, dessert-like bread without heavy sweetness. Perfect for brunch, gifting, or an indulgent snack, it balances the tang of sourdough with cocoa, chocolate, and toasted nuts for a loaf that feels special yet everyday-friendly. If you love sourdough chocolate bakes, this cocoa sourdough bread brings a deep, rounded flavor and a tender crumb, making it an elevated take on chocolate sourdough bread.
At Lakanto, we craft monk fruit sweeteners trusted by bakers and home cooks for clean, consistent sweetness. This recipe showcases chocolate sourdough with Lakanto Sugar-Free Chocolate Chips and pecans using Lakanto Date Sugar with Monk Fruit Sweetener, a smart approach that delivers taste without compromise. As a leader in better-for-you sweetening solutions, Lakanto helps you bake and live well with products that are designed to support balanced lifestyles.
Ingredients for Chocolate Sourdough
Using the right ingredients ensures dependable rise, deep chocolate flavor, and natural sweetness in any chocolate sourdough bread recipe.
Overview of key ingredients:
- Active sourdough starter: Well-fed and bubbly for reliable rise.
- Bread flour: Provides structure and chew; optional sub up to 25% whole wheat for added flavor and nutrition.
- Unsweetened cocoa powder: Dutch-process creates deeper chocolate notes and a softer crumb in cocoa sourdough bread.
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Lakanto Date sugar and Monk Fruit Sweetener: Finely ground dried dates that add gentle caramel-like sweetness and subtle fruitiness.
- Chocolate chips: Dark or semi-sweet chips with quality cocoa butter for clean melt.
- Pecans: Fresh, toasted pecans add buttery crunch and aroma.
- Sea salt: Balances sweetness and enhances chocolate.
- Warm water: Hydrates the dough; aim for 80–85°F.
Benefits of reduced sugar alternatives:
- Improved blood sugar management: Date sugar and monk fruit reduce glycemic impact compared to refined sugar.
- Flavor-first baking: With less sugar, cocoa and sourdough complexity shine in sourdough chocolate bakes.
- Calorie-conscious: Monk fruit provides sweetness without added calories.
Suggestions for chocolate chips and pecans:
- Chocolate chips: Choose 55–70% cacao chips with minimal additives; for lower sugar, look for chips sweetened with monk fruit or stevia.
- Optional: 1 tsp espresso powder.
- Optional: 65 g raisins soaked in vanilla water and patted dry.
Step-by-Step Instructions
These steps create a tender, chocolatey crumb with consistent results for any chocolate sourdough bread project.
Prepare the sourdough starter
- Feed starter 6–8 hours before mixing: 1 part starter, 2 parts flour, 2 parts warm water. It should double and pass the float test.
- If your kitchen is cool, keep starter around 75°F.
Mix the dough
- In a large bowl, whisk together 500 g bread flour, 50 g Dutch-process cocoa powder, 40 g Lakanto Date sugar and Monk Fruit Sweetener, and 8 g sea salt. Optional: 1 tsp espresso powder.
- Add 150 g active starter and 430 g filtered warm water. Stir until a shaggy dough forms, then rest 30 minutes for autolyse. Add 20g water if dough feels too stiff.
- Mix by hand until cohesive. Expect tackiness from cocoa; avoid adding extra flour.
Knead and add mix-ins
- Perform 3–4 sets of stretch-and-folds over 90 minutes, every 20–30 minutes.
- On the second set, gently fold in 150 g chocolate chips and 65 g chopped pecans, and 65 g raisins.
- The dough should gain strength and elasticity while remaining soft.
Bulk fermentation
- Cover and let rise at 75°F until puffy and expanded by 50–75%, about 5–6 hours depending on starter strength and room temperature. At 80°F expect the dough to be ready in 3-4 hours.
- Look for small bubbles along the sides and an airy feel when lifted.
Shape and proof
- Lightly flour the surface. Pre-shape into a round; rest 20 minutes.
- Shape into a tight boule or batard and place seam-side up in a floured banneton.
- Cover and cold proof in the refrigerator for 8–12 hours for deeper flavor and easier scoring.
Bake for perfect crust and texture
- Preheat a Dutch oven to 480°F for at least 30 minutes. If using a baking stone, preheat with a steam pan.
- Turn the loaf onto parchment and score with a sharp blade; a deep central slash helps oven spring.
- Bake covered at 480°F for 20 minutes, then uncover and bake 18–25 minutes at 450°F until the crust is set and the internal temperature reaches 205–208°F.
- Cool at least 1 hour before slicing to let the crumb set and chocolate firm.
Tips for success
- Hydration balance: Cocoa absorbs water. Start with the recommended range and add 1–2 tablespoons of water if the dough is too stiff after autolyse.
- Even distribution: Toss chips and pecans with a teaspoon of flour before adding to prevent clumping.
- Crust finish: For extra shine, mist the loaf lightly with water just before loading into the oven.
For bakers exploring cocoa sourdough bread, these techniques help you master chocolate sourdough while enjoying the nuanced sweetness of chocolate sourdough with lakanto sugar-free chocolate chips and pecans using date sugar with monk fruit sweetener (reduced sugar).
Benefits of Using Monk Fruit Sweetener
Monk fruit sweetener delivers a clean, satisfying sweetness with minimal impact on blood sugar, making it excellent for reduced sugar baking and a standout choice in any chocolate sourdough bread recipe.
Health advantages compared to traditional sugars:
- Zero calories and zero glycemic impact: Supports weight management and steady energy.
- Smooth flavor when paired with date sugar: The blend tastes rounded and caramel-like.
- Dental-friendly: Less fermentable substrate for oral bacteria than refined sugar.
How monk fruit and date sugar work together in baking:
- Flavor synergy: Date sugar adds gentle molasses-like notes and body; monk fruit contributes bright sweetness without moisture.
- Texture balance: Date sugar behaves like a dry sweetener, supporting a tender crumb while monk fruit boosts perceived sweetness with minimal weight.
- Reduced sugar strategy: Using both lets you cut total added sugar while maintaining sweetness and a satisfying mouthfeel.
Why reduced sugar supports well-being:
- More stable energy: Lower sugar helps avoid spikes and crashes.
- Supports heart and metabolic health when combined with nutrient-dense pecans and high-cacao chocolate.
- Mindful eating: You taste cocoa, nuts, and tangy sourdough rather than overwhelming sweetness.
With Lakanto’s trusted monk fruit sweeteners, you can confidently create sourdough chocolate loaves that are delicious and balanced. Our commitment to quality makes chocolate sourdough bread baking more accessible for reduced sugar lifestyles.
Frequently Asked Questions
Can I substitute date sugar or monk fruit sweetener? Yes. If you don’t have date sugar, use coconut sugar for similar caramel notes, noting it slightly raises glycemic impact. For monk fruit, choose Lakanto Classic for neutral sweetness or Golden for a light brown sugar vibe. If using only cane sugar, reduce total by 15–20% to prevent oversweetening.
Will reduced sugar affect fermentation? Slightly. Lower sugar means yeast and bacteria rely more on flour starches, which is typical for sourdough. Keep temperatures near 75°F and watch the dough, not the clock. If fermentation is slow, extend bulk by 30–60 minutes.
How do I keep chocolate chips from melting into streaks? Use chips with higher cacao content and add them during the second set of folds. Keep proofing cool and avoid overly warm dough. Chilling chips for 10 minutes before adding helps them hold shape.
Can I bake without a Dutch oven? Yes. Bake on a preheated stone at 450°F with steam. Pour 1 cup of hot water into a preheated steam pan or add ice cubes to a tray at bake time. Rotate the loaf halfway through for even browning.
How should I store the bread? Cool completely, then wrap in a breathable bag or towel and store at room temperature for up to 2 days. For longer storage, slice and freeze in a zip-top bag. Reheat slices in a toaster or warm oven to refresh the crumb.
Is this recipe suitable for dairy-free or vegan diets? Yes, as written it is dairy-free and naturally egg-free. Confirm your chocolate chips are dairy-free and use pure monk fruit sweetener.
Is this a good choice for those seeking reduced sugar? Absolutely. This chocolate sourdough with chocolate chips and pecans using Lakanto date sugar with monk fruit sweetener (reduced sugar) approach maintains sweetness while keeping sugar lower. It’s an excellent path for bakers exploring chocolate sourdough bread and sourdough chocolate recipes with mindful ingredients.
Why Choose Lakanto
Lakanto is committed to helping people discover better sweetness with monk fruit, a fruit cherished for centuries. As a trusted leader in zero-glycemic sweeteners, we offer products that taste great, perform reliably, and support balanced lifestyles. When you make cocoa sourdough bread or any chocolate sourdough bread recipe, Lakanto Monkfruit Sweetener delivers clean sweetness so the flavours of cocoa, tangy starter, and toasted pecans shine.
- Industry leadership: Lakanto sets the standard for monk fruit quality and consistency.
- Wellness support: Zero-calorie, zero-glycemic sweetness fits reduced sugar goals.
- Recipe-ready versatility: Classic and Golden varieties tailor sweetness for chocolate sourdough and other baked goods.
- Trusted by bakers: Dependable performance in everything from sourdough chocolate loaves to cookies and cakes.
For your next bake, try chocolate sourdough with chocolate chips and pecans using Lakanto date sugar with monk fruit sweetener. With Lakanto, every slice feels thoughtful, balanced, and delicious.
