Sourdough Einkorn Chocolate Bread

With this simple, throw-together recipe, sourdough einkorn chocolate bread is a quick and healthy snack.

Chocolate is my love language. Truly. I could not go one week without some kind of chocolate in my life. And this sourdough einkorn chocolate bread is something I can whip up in a hurry.

Brownies are probably my favorite. This is my go-to recipe. But when I’m feeling like taking a little extra time there’s another recipe I love that creates that shiny, crunchy top that is classic brownies. I want to share that recipe eventually for sure. Also in the works is another chocolate sourdough skillet that I must share.

So keep an eye out for those coming to the blog!

Video Tutorial

Sourdough Einkorn Chocolate Bread Ingredients

• Sourdough starter— there are so many things you can make with this wild yeast! It makes meal prep a breeze! Use it as levain, or use it to whip up instant pancakes, skillet meals, breads, cookies, crackers, and the list goes on. Today we’re using it mainly for flavor, but you could mix it with your flour of choice and let “soak” or “sour” for a minimum of 6 hours to make the grain more easily digested. Because I’m using einkorn today, I skipped the soaking step. Einkorn is the oldest wheat known to man, unhybridized, contains less gluten, and is easier to digest.
• Einkorn whole grain flour— the second star of this bread. I grind my own wheat berries, which means a whole grain flour; not all purpose. With whole grain einkorn, I will typically reduce the amount of flour in recipes by 1/3 as much as a general rule.
• Applesauce and yogurt?— these help keep the bread moist, moist, moist. Nobody likes dry bread. I use what I have. So sometimes I’ll use 2 cups applesauce, or 1 cup applesauce and 1 cup yogurt.
• Sugar— I like to use natural sugars as much as I can. Coconut sugar, sucanat, honey, maple syrup, monk fruit, and stevia are my staples. You can easily swap out any of these (not stevia, of course) at the same amount.
• Eggs— sometimes I use whole eggs. Sometimes I use egg whites if I want to keep it Trim Healthy.

Bake now or later

So with sourdough, usually its purpose is for levain (rising agent) or to soak grains to break down the naturally occurring phytic acids that protect the grains and keep them shelf stable.

This is a quick bread recipe, like banana or zucchini bread. Either bake it right away, or let soak 6 hours to overnight if you wish. If you want/need to soak it, only mix the flour and sourdough starter together. Once the soaking step is finished and you’re ready to bake, finish mixing in the rest of the ingredients.

If I was using regular wheat, spelt, or kamut, I would let it soak. But because I’m using einkorn, I can choose (plus we don’t have any gut sensitivities in our family). Today I chose not to soak.

Make It Great

The key to making this bread delicious is keeping it moist.

Don’t miss that! Moist, moist, moist. That’s why we have so much applesauce in the recipe.

Another tip to keeping this sourdough einkorn chocolate bread moist is NOT OVERBAKING. We want that fudgy, spring-like texture. Take the bread out of the oven just when a toothpick inserted in the center of the bread comes out with a few crumbs attached.

More Sourdough Inspiration

Want to check out my other sourdough recipes and tutorials? Here’s what I have for now, and will continue to add more since sourdough is a HUGE part of our farmhouse kitchen!

Sourdough Starter From Scratch

Farmhouse Lemon Meringue Sourdough Crepe Cake

Sourdough Wraps | Starter To The Rescue!

Simple Sourdough Skillet Pancake For Easy Weeknight Dinner

Sourdough Einkorn Chocolate Bread Ingredients

• 2/3 C einkorn whole grain flour
• 1 C sourdough
• 2 eggs or 1/3 C egg whites
• 2/3 C sucanat or monk fruit (I tend to use a little less when subbing with monk fruit)
• 3/4 C cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 C applesauce
• 2 tsp vanilla
• 1 cup Lily’s, THM or Paleo chocolate chips, optional

Directions

1. If using sourdough to make the grain more nutritious, mix flour and starter together in a mixing bowl. Soak for 6 hours or overnight.
2. When ready to bake, preheat the oven to 350ºF.
3. Generously grease a loaf pan or line with parchment paper.
4. Mix together all the ingredients well.
5. Bake at 350ºF for 45-60 min, checking at 40 min. for doneness, depending on your oven. I even check at 30-35 min to be sure not to overbake. I like my chocolate bread moist and chewy!
6. Cool 10 min before releasing the bread from the pan to finish cooling before slicing. It is delicious served warm. But next day is good, too!
7. Store in a sealed container on the counter. This bread will keep up to 3 days setting out, or store in the fridge. Freezes well.

Print Recipe

5 from 1 vote

SOURDOUGH EINKORN CHOCOLATE BREAD

With this simple, throw-together recipe, sourdough einkorn chocolate bread is a quick and healthy snack.

Servings: 1 loaf pan

Author: Amy | Our Amyable Farmhouse

Ingredients

• 2/3 C einkorn whole grain flour
• 1 C sourdough
• 2 eggs or 1/3 C egg whites
• 2/3 C sucanat or monk fruit I tend to use a little less when subbing with monk fruit
• 3/4 C cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 C applesauce
• 2 tsp vanilla
• 1 cup Lily’s THM or Paleo chocolate chips, optional

Instructions

• If using sourdough to make the grain more nutritious, mix flour and starter together in a mixing bowl. Soak for 6 hours or overnight.
• When ready to bake, preheat the oven to 350ºF.
• Generously grease a loaf pan or line with parchment paper.
• Mix together all the ingredients well.
• Bake at 350ºF for 45-60 min, checking at 40 min. for doneness, depending on your oven. I even check at 30-35 min to be sure not to overbake. I like my chocolate bread moist and chewy!
• Cool 10 min before releasing the bread from the pan to finish cooling before slicing. It is delicious served warm. But next day is good, too!
• Store in a sealed container on the counter. This bread will keep up to 3 days setting out, or store in the fridge. Freezes well.

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What is your favorite quick bread to eat?

There are so many choices from banana to chocolate isn’t there? Do you have a family heirloom favorite? I hope you try this recipe and add it to your family’s roatation. Let me know if you do and how you like it!