Mexican Chocolate Sourdough Bread

Instead of drinking Mexican chocolate in a cup, enjoy this Mexican chocolate sourdough bread  made with  cocoa powder, Mexican chocolate, and raisin as an excellent breakfast toast..

Mexican chocolate 

Mexican chocolate is made from coarsely ground cacao, granulated sugar, and cinnamon. Sometime Chiles, nuts, and spices  are also added into the mix, resulting in a complex, intense flavor.

Mexican chocolate also has a more rustic texture than many other styles of chocolate. Also, they are used in drinks and mole recipes.

The Mayans and Aztecs  believed that chocolate is the “Food of the Gods.” The Mayans  worshipped the cacao tree and cacao bean. They even had a chocolate goddess named Ixcacao who they prayed to for fertile land and successful harvests.

How to make this Mexican chocolate sourdough bread?

You need following ingredients to make this Mexican chocolate sourdough bread..

Artisan bread flour: You can use any bread flour.

Spelt flour: Spelt flour has a mild flavor and adds nutty and slightly sweetness to dough.

Rye flour: I used dark rye flour; you can use  light rye flour too.

Sourdough starter:  I used bread flour: rye flour 70-20% sourdough starter combo.

Cocoa powder : I used Hershey’s  cocoa powder.  You can use  Hershey’s dark cocoa powder too.

Mexican chocolate : I used Ibarra chocolate finely ground one. If you are using disc, make sure to grind them well.

Raisins: I used dark raisins you can use golden raisins.

Salt: Add flavor as well as  control the fermentation.

• See recipe card for quantities.

Instructions

First autolyse all flour, bread flour, spelt and rye flour along with cocoa powder and Mexican chocolate powder with water.

Then add sourdough starter to  the autolyzed flours and after 30 minutes add salt.

After few stretches and fold then laminate the dough.
Then add raisins and shape the dough.

 Refrigerate overnight and next morning bake the dough.

Sourdough starter

Flour mix

Dough Ready for scoring

Scored dough ready for baking

After baking

Variations

Instead of raisins, you can use either dried cherries or chocolate chips and chocolate chunks. You can also add Pecan cashews can be used  instead of  almonds .

If you don’t have ground  Mexican chocolate (IBARRA) is not available. You can use discs and grind them into fine powder.

You can add cocoa powder and spices if you don’t have Mexican chocolate powder in hand.

Storage

This bread will stay fresh for 4 days at room temperature. For long time storage you can slice them individually and freeze it. When it ready to serve thaw and re-heat it

Bakers %

Timeline  For  making Mexican Chocolate Sourdough Bread

6.30 PM: Mix the flour (bread flour, rye flour and spelt flour  and cocoa powder and Mexican chocolate powder)  with water.

7.00 PM: Mix the starter.

7.30 PM: Mix the salt.

8.30  PM:  Stretch and fold the dough.

9.30 PM: Do a second stretch and fold the dough.

10. 00 PM: Laminate the dough. Then incorporate raisins into the dough.

11.00 PM: Then shape dough and refrigerator overnight.

Next morning

7. 00 AM: Score and bake the bread.

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Print Recipe

5 from 78 votes

Mexican Chocolate Sourdough Bread

Mexicanchocolate sourdough bread  made with  cocoa powder, Mexican chocolate, and raisinas and excellent as breakfat bread.

Prep Time5 hours hrs

Cook Time50 minutes mins

Resting time8 hours hrs

Total Time13 hours hrs 50 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: Mexican chocolate sourdough, Sourdough Bread recipes

Servings: 12

Calories: 150kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• Pyrex bowl
• kitchen scale
• Dough whisk
• Dutch oven
• Ibarra Chcocolate powder

Ingredients

• 2 ¾ cup 375 g Bread flour
• ¼ cup /50 g Spelt flour
• ¼ cup cup/ 30 g Rye flour
• ½ cup 80g Raisins
• 1 ½ cup /375 g Water
• 1 ½ teaspoon / 9 g Salt
• 2 tablespoon 15g cocoa powder
• ¼ cup 25g Mexican Chocolate powder
• ½ cup + 1 teaspoon / 115 g Sourdough starter

Instructions

• Autolyse the dough
• Mix all the flours along with cocoa powder and Mexican chocolate powder in 365 g of water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
• Add Starter into the dough.
• After autolyse with flour incorporate the sourdough starter into the dough
• Then after 30 minutes add salt. Mix well and cover the dough again and set aside.
• Stretch and fold.
• Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
• Soak the Raisins
• About 1 hour remaining to laminate the dough, soak craisins in water and set aside. When you are ready to use you need to strain the water
• Laminate the dough
• One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To this incorporate raisins.
• Shaping the dough
• After one hour , transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
• Cold proof
• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
• Score and Bake
• When you are ready to bake preheat oven to 475°F.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Turn the heat down to 450°F and cook for 15 minutes.
• After 15 minutes reduce the temperature to 425 F and bake for another 15 min. then remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 10-15 minutes, until the crust is deeply caramelized. The internal dough temperature should register 205- 210 F.
• If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
• once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter

Video

Notes

If you are not immediately using the bread, you can slice and freeze them for future use.

Nutrition

Calories: 150kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 295mg | Potassium: 99mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg

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Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.