Double Chocolate Sourdough Bread Loaf

For when one kind of chocolate isn't going to cut it.

We start with our chocolate sourdough — our classic recipe made with real Dutch-process cocoa worked straight into the dough, naturally leavened with our home fed starter, Li-Li. It bakes up nearly black, deeply cocoa-rich, with a crust that crackles and a crumb that's soft and dark all the way through.

Then we fold chocolate chips throughout. They melt into the dough in the oven and leave glossy pockets scattered through every slice, sweet against the cocoa and the gentle tang of the starter underneath.

It's still bread. It's just bread that knows exactly what it's doing. Toast a slice and the chips go soft all over again. Excellent with butter, dangerous with cream cheese, unreasonably good as French toast.

Baked to perfection for chocolate lovers, in small batches, one loaf at a time.

Ingredients: bread flour (unbleached hard red wheat flour, malted barley flour), spring water, granulated sugar, brown sugar (molasses), dutched cocoa powder (organic cocoa/processed with alkali (theobromacacao)), unsalted butter (pasteurized cream), salt, milk chocolate chips (cane sugar, unsweetened chocolate, whole milk powder, cocoa butter, soy lecithin, vanilla extract)