Awesome Chocolate Milled Wheat Sourdough Quick Bread Recipe

The Chocolate Milled Wheat Sourdough Quick Bread Recipe is truly the best of both baking worlds! If you’re looking for that rich, comforting chocolate flavor but also crave the depth and slight tang that only sourdough can bring, you’ve landed in the right spot. I’m Daniel, and when I started Reciqa, my goal was simple: to give you recipes that bring comfort and connection without demanding your entire afternoon.

We all want that delicious homemade loaf, but sometimes life just moves too fast, right? That’s why this recipe is so special; it respects your schedule. You get two paths here—a super speedy quick bread version for when you need chocolate *now*, and my preferred long-fermented option for that unbeatable texture and flavor improvement. Trust me, having that dual approach means you get expert results whether you have an hour or a whole day to play in the kitchen!

Gathering Your Ingredients for the Chocolate Milled Wheat Sourdough Quick Bread Recipe

Before we even think about preheating the oven, let’s get our players lined up. Baking is so much smoother when everything is measured out and ready to go. This bread relies on a few specific items to get that perfect balance of chocolate richness and sourdough tang. Don’t stress too much, but pay close attention to the flour and the butter—those are our game-changers here!

It’s helpful to have everything measured into little bowls, especially when you’re using the quick method and things move fast. Here is what you’ll need for one glorious loaf:

Ingredient	Amount
Milled Whole Wheat Flour (Soft Wheat)	\u00bd cup (75g)
Sourdough Discard	1 cup (240g)
Sugar	\u00bd cup (100g)
Cocoa Powder	\u00bd cup (50g)
Eggs (2 large + 1 yolk)	3 total
Butter (Unsalted, Room Temp)	4 tablespoons (57g)
Olive Oil	\u00bc cup (54g)
Sour Cream	\u00bc cup (60g)
Baking Powder, Soda, Salt	As listed
Chocolate Chips/Add-Ins	Optional

Precision Measurements for the Chocolate Milled Wheat Sourdough Quick Bread Recipe

Okay, let’s talk specifics because they matter in quick breads! That milled whole wheat flour absolutely needs to be a soft wheat variety, and if you milled it yourself, make sure you used the pastry setting. We don’t want anything too coarse here. For the fats, make sure that butter is at true room temperature—you should be able to press your finger into it easily without resistance. And please, when measuring the sourdough discard, make sure you are using a packed cup measurement, just like you would for brown sugar, to ensure we have enough moisture and tang!

Essential Equipment for Your Chocolate Milled Wheat Sourdough Quick Bread Recipe

You don’t need a whole bakery setup for this decadent loaf, thankfully! The essential list is pretty short, which is part of the quick bread appeal. You absolutely need a standard 9×5 inch loaf pan. I always grease mine heavily, but parchment paper is your best friend for easy cleanup later—don’t skip that insurance policy!

Next up, you need two good mixing bowls—one large for the dry stuff and one medium for whisking the wet ingredients together. Grab your trusty whisk for the wet components and a sturdy rubber spatula for folding everything at the end. That’s it! Simple tools for a seriously satisfying chocolate bread.

Mastering the Quick Bread Method: Instructions for the Chocolate Milled Wheat Sourdough Quick Bread Recipe

Alright, this is where the magic happens fast! Since we are going the quick bread route, timing is important. First things first: grab that 9×5 loaf pan and grease it well, or line it completely with parchment paper so the bottom is covered. Get your oven preheated to 350 degrees Fahrenheit, or 175 Celsius. We want everything ready to go before the batter is mixed because quick breads hate waiting around!

This method relies on keeping the gluten development minimal, which means mixing as little as possible once the wet and dry meet. Think of it like a gentle handshake, not a wrestling match!

Combining Dry and Wet Components

In your largest bowl, let’s build the foundation. Whisk together your milled whole wheat flour, the baking powder, baking soda, salt, and that beautiful unsweetened cocoa powder. Whisking them well now ensures those leaveners are evenly distributed, which is key since we aren’t beating them in later.

Now for the wet side. In a separate bowl, take your sourdough discard, sugar, room-temperature butter, olive oil, vanilla, eggs, and sour cream. Whisk these together until they look uniform and happy. Don’t over-whisk the eggs; just make sure everything is emulsified.

When you bring the wet mixture into the dry bowl, you must stir gently! Use a spatula and fold until you *just* see no more streaks of dry flour. Seriously, stop stirring when you think you should stop, and then give it two more gentle folds. Overmixing is the enemy of a tender quick bread crumb! Overmixing is the enemy of a tender quick bread crumb!

Final Fold and Baking the Chocolate Milled Wheat Sourdough Quick Bread Recipe

Once the batter is barely combined, it will still be quite sticky—that’s perfect! Now, gently fold in those chocolate chips and any nuts you decided to add. Don’t beat them in; just fold them until they are distributed throughout the batter. Scrape that sticky dough right into your prepared loaf pan and smooth the top a little bit.

Bake this beauty for 45 to 55 minutes at 350°F. About halfway through, if you notice the top is getting dark too quickly—and chocolate batters tend to do that—just grab a piece of aluminum foil and loosely tent it over the top. This shields the crust while the inside finishes baking. You’ll know it’s done when that toothpick inserted near the center comes out clean, maybe with a few moist crumbs clinging on. Let it rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Patience now means a perfect slice later!

Understanding the Long Fermentation Option for Chocolate Milled Wheat Sourdough Quick Bread Recipe

Listen, while the quick bread method is fantastic for those 6 PM dessert emergencies, my absolute favorite way to make this chocolate loaf is using the long fermentation option. It takes commitment, but wow, the payoff is huge!

When you let the dough rest overnight, you’re giving the wild yeasts and bacteria in your sourdough discard time to work their magic. This breaks down some of the complex starches, which often makes the final bread much easier on your stomach. Plus, that slow acid development deepens the flavor profile significantly—it really brings out the complexity of the cocoa and the whole wheat! Plus, that slow acid development deepens the flavor profile significantly—it really brings out the complexity of the cocoa and the whole wheat!

If you choose this path, the timing is crucial. You mix everything together—all the ingredients listed—about 16 to 18 hours before you plan to bake. After the initial mix, let it sit on the counter for a good 4 to 6 hours to start the rise. Then, cover it up tight and stick the whole thing in the refrigerator for at least 12 hours. It’s basically chilling out, developing flavor while you sleep!

When you pull it out of the fridge, you bake it immediately at the same 350°F. No second rise needed! It sounds like a lot of steps, but most of that time is just waiting, and the resulting whole wheat bread is incredibly rich and flavorful. It sounds like a lot of steps, but most of that time is just waiting, and the resulting whole wheat bread is incredibly rich and flavorful.

Tips for Perfect Chocolate Milled Wheat Sourdough Quick Bread Recipe Results

When you’re rushing through the quick bread method, the biggest temptation is to keep stirring once you add the wet to the dry. Don’t do it! I’ve made this mistake so many times, and you end up with a loaf that’s dense and almost chewy instead of tender. Remember what I said: stir until *just* combined. A few streaks of flour remaining are better than overdeveloping that gluten structure.

When you test for doneness, the toothpick test is your final confirmation, but don’t just look for wet batter. If the toothpick comes out completely dry and clean, your bread might already be slightly overbaked, especially with all that cocoa powder in there. I look for moist crumbs clinging to the wood. That tells me the internal temperature is perfect, and the bread will be soft when cooled. For more on baking science, check out resources on quick bread science.

Also, let the bread cool in the pan for those initial 10 minutes. This bread is rich with fat and sourdough discard, so it’s a little more delicate right out of the oven. Those 10 minutes let the structure set up enough so you don’t tear the bottom when you try to lift it out onto the cooling rack!

Storage and Reheating Instructions for Your Chocolate Milled Wheat Sourdough Quick Bread Recipe

This rich loaf stays wonderfully moist, especially if you used the long fermentation method! Once it’s completely cool—and I mean completely cool, otherwise you trap steam and get gummy bread—wrap it tightly in plastic wrap or foil. It keeps beautifully on the counter for about three days.

If you’re a slow eater or you made the big fermented loaf, the freezer is your friend. Slice it first! That way, you only have to thaw what you need for the morning. Here’s a quick reminder on keeping your chocolate bread perfect:

Storage Method	Duration
Countertop (Wrapped)	Up to 3 days
Freezer (Sliced)	Up to 2 months
Reheating (Toasted Slice)	2 minutes in toaster oven

When reheating a slice, a quick trip into the toaster oven wakes up the chocolate flavor better than the microwave, trust me on this one!

Frequently Asked Questions About This Chocolate Milled Wheat Sourdough Quick Bread Recipe

I get so many questions about this bread because people are usually trying to figure out how to use up that extra sourdough discard! Here are a few of the things I hear most often when folks are baking up their first loaf. Don’t hesitate to reach out if you have more!

Can I substitute the milled whole wheat flour in this Chocolate Milled Wheat Sourdough Quick Bread Recipe?

You can try substituting some of it, but I really urge you to stick to the recipe for the best result. If you absolutely must, you can swap out half of that milled whole wheat flour for all-purpose flour. However, that tiny bit of whole grain flour is important for structure and flavor depth in this whole wheat bread. Using 100% white flour will change the texture entirely!

What is the role of the sourdough discard in this quick bread?

This is a great question, especially for the quick bread version! Since we are using baking powder and soda, the sourdough discard isn’t primarily acting as the main leavener here. Instead, its job is twofold: it adds wonderful moisture, making the crumb tender, and it contributes that signature subtle tang that balances out all that rich chocolate flavor. It’s basically a flavor and moisture booster!

Why do I need both baking powder AND baking soda?

That’s because we’re working with acidic ingredients! The cocoa powder is slightly acidic, and the sourdough discard definitely brings its own tang. We need the baking soda to react with those acids for a good lift, and the baking powder provides a little extra boost to ensure this dense bread rises nicely. They work as a team to keep the loaf from getting too heavy.

Nutritional Estimates for the Chocolate Milled Wheat Sourdough Quick Bread Recipe

Now, I’m not a nutritionist—I’m just a guy who loves to bake! So, please take these numbers with a grain of salt. Since we are using rich ingredients like butter, oil, and sugar, this is definitely an indulgent loaf. The final values will shift based on exact brands and whether you added chocolate chips or nuts. This table gives you a rough idea based on the core recipe ingredients:

Nutrient	Estimated Value (Per Slice)
Calories	~250-300
Fat	~15g
Carbohydrates	~30g
Protein	~5g

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