Chocolate Peanut Butter Sourdough is the bold, crave-worthy twist your sourdough game has been missing. This flavor-packed bread blends the deep richness of Dutch cocoa with the creamy goodness of peanut butter, all layered into the tangy, chewy complexity of naturally fermented sourdough. If you’ve been searching for the best chocolate peanut butter sourdough recipe, you’ve just found it.
This is not your everyday loaf—it’s a sensory experience. Whether you’re a seasoned baker or experimenting with your first homemade loaf, this chocolate peanut butter sourdough recipe is approachable, nutrient-rich, and packed with personality. Each slice is delightfully dark, subtly sweet, and loaded with healthy add-ins like rum-soaked raisins and semi-sweet chocolate chips.
At Yummify, our baking philosophy starts with heart. We believe real food begins with real stories, and every recipe on our blog reflects a love for bold flavors and comforting, homemade experiences. Our chocolate peanut butter sourdough starter journey began as a simple experiment—and turned into one of our most requested recipes.
In this guide, you’ll get more than just a recipe. You’ll discover:
- How to build a flavor-forward, healthy chocolate peanut butter sourdough
- Why chocolate and peanut butter work so well in fermented dough
- Tips to perfect your folds, fermentation, and baking technique
From scratch to slice, this guide will help you master the most flavorful chocolate peanut butter sourdough bread you’ll ever bake. Let’s dive into what makes this loaf such a standout.
Table of Contents
Table of Contents
Why Chocolate Peanut Butter Sourdough Is a Game-Changer
The Allure of Chocolate Peanut Butter in Sourdough Bread
When most people think of sourdough, they imagine crusty artisan loaves or tangy white bread. But this chocolate peanut butter sourdough flips that expectation on its head. It delivers all the health perks of traditional sourdough with the irresistible flavor of your favorite dessert.
Peanut butter adds a creamy, nutty richness that balances the sharp tang of fermented dough, while cocoa powder and dark chocolate chips introduce a decadent chocolate note that’s never overpowering. Together, they create a loaf that’s moist, flavorful, and bursting with dimension.
If you’re aiming for a healthy chocolate peanut butter sourdough, this recipe checks all the boxes. It uses natural ingredients, whole grain flours like rye and spelt, coconut sugar for gentle sweetness, and skips artificial fillers.
It’s not just delicious—it’s one of the most adaptable loaves you can make. Slice it for breakfast toast, serve it as a bold sandwich base, or even cube it for dessert-worthy bread pudding. Want something even bolder? Use the same formula to create chocolate peanut butter sourdough cookies using stale leftovers.
Why This Chocolate Peanut Butter Sourdough Recipe Works So Well
There’s a reason why this is fast becoming the best chocolate peanut butter sourdough recipe in our kitchen and our readers’. Here’s why:
- Flavor balance: Tangy meets sweet, earthy meets rich. Chocolate and peanut butter aren’t just compatible—they elevate each other in sourdough.
- Texture mastery: From chewy crust to soft crumb, this loaf holds its structure even with add-ins like rum-soaked raisins and chocolate chips.
- Nutritional value: With high-fiber flours and fermented dough, this recipe is more gut-friendly than traditional sweet breads.
Most importantly, this chocolate peanut butter sourdough starter method doesn’t require fancy ingredients. Just real, pantry-friendly elements and a bit of patience.
The Magic of Chocolate Peanut Butter Sourdough
What Makes Chocolate Peanut Butter Sourdough So Unique?
You’ve probably seen chocolate in cakes or peanut butter in cookies—but in sourdough? That’s where the real magic happens. Combining a tangy fermented base with rich cocoa and creamy peanut butter brings a depth of flavor most breads can only dream about.
The base starts with a chocolate peanut butter sourdough starter. This doesn’t mean your starter needs cocoa from day one, but rather, a mature, active starter that can support denser, richer ingredients like cocoa powder and nut butters.
So, why sourdough? The long fermentation makes it not only more digestible but it unlocks complex flavors in the cocoa and nuts that typical yeast-based loaves simply can’t.
Flavor Fusion: Why Chocolate and Peanut Butter Belong in Sourdough
Let’s settle this now—do peanut butter and chocolate go together? Absolutely. Their classic combo in desserts like cookies and cups translates beautifully into bread. The bitter depth of Dutch cocoa balances with the slightly sweet, salty creaminess of peanut butter, and when woven into sourdough, the tangy edge rounds it all out.
What you end up with is not just a novelty loaf, but something deeply satisfying and versatile. Think French toast, snackable slices, or even bold sandwiches. The Chocolate Peanut Butter Sourdough Recipe we cover here also includes rum-soaked raisins and chocolate chips, pushing it into gourmet territory without adding complexity.
Still skeptical? Even baking purists at The Floral Vegan have taken this fusion to heart, proving that unexpected combos are often the most memorable.
And for a bit more global inspiration, the layered flavor philosophy of Maja’s Recipes reinforces why cocoa and nut butter truly shine when handled with care and slow fermentation.
Benefits of Baking with Sourdough
Is Sourdough Healthier Than Regular Bread?
The buzz around sourdough isn’t just hype. Compared to commercial yeast breads, sourdough is easier to digest, lower on the glycemic index, and often better tolerated by those with gluten sensitivities (not allergies). The fermentation process breaks down phytic acid, a natural substance that can hinder mineral absorption in your gut.
So when asking Is sourdough actually healthier than regular bread?, the answer is often yes. Now add ingredients like whole wheat, spelt, and rye flour, and your loaf isn’t just hearty—it’s nutrient-dense.
A typical slice of sourdough bread with peanut butter calories clocks in around 180–220 calories depending on the toppings, but this variation is more than just a number—it’s satisfying, energizing, and made with better-for-you ingredients.
The Digestive and Nutritional Perks of Fermented Dough
The long rise times not only give sourdough its signature tang, but they also help release micronutrients. When paired with natural sugars like coconut sugar and healthy fats from dark chocolate peanut butter, you’re fueling your body while satisfying your sweet tooth.
Discover great ideas like this peanut butter banana toast, which showcases how peanut butter-based breads deliver slow-releasing energy with a nutty punch.
If you’re aiming for a healthy chocolate peanut butter sourdough, this recipe is already halfway there—just reduce the add-ins, skip the sugar, or swap raisins for chopped nuts.
Ingredients Deep Dive: Every Element Explained
Flour Mix Breakdown: Bread, Spelt, Rye & Whole Wheat
Each flour in this recipe plays a distinct role:
| Flour Type | Purpose |
|---|---|
| Bread Flour | Structure and chewiness |
| Spelt Flour | Light nutty flavor, helps hydration |
| Rye Flour | Adds earthy depth and fermentation boost |
| Whole Wheat Flour | Extra nutrients and rustic texture |
This flour mix boosts flavor while supporting the heavier ingredients like dark chocolate peanut butter and cocoa powder.
The Role of Cocoa Powder, Coconut Sugar & Levain
Dutch-processed cocoa powder gives the loaf its rich, dark color and smooth chocolate base. Coconut sugar provides subtle sweetness with a low glycemic index. And levain—a natural pre-ferment of starter, flour, and water—is the beating heart of sourdough.
By feeding your starter a 1:2:2 ratio (starter:flour:water), you’re creating an active, bubbly base to lift the loaf and ferment flavors evenly.
Why Use Dark Chocolate Peanut Butter or a Substitute?
Dark chocolate peanut butter enhances the balance of sweet, salty, and bitter. If you can’t find it, substitute with more natural peanut butter and toss in extra semi-sweet chocolate chips to keep that chocolate fix alive.
Mastering the Chocolate Peanut Butter Sourdough Recipe
Full Recipe with Step-by-Step Instructions
Ingredients:
- 12g Dutch-processed cocoa powder
- 189g bread flour
- 30g spelt flour
- 30g rye flour
- 30g whole wheat flour
- 240g water
- 60g levain (100% hydration)
- 6g salt
- 15g water (with salt)
- 24g dark chocolate peanut butter
- 30g coconut sugar
Add-ins:
- 30g semi-sweet chocolate chips
- 30g raisins (soaked in rum overnight)
Instructions:
- Prepare the Levain: Feed your starter using a 1:2:2 ratio. Let it triple in size (about 5–6 hours).
- Autolyse: In a bowl, mix flours and 240g water. Rest 1 hour.
- Add Levain: Add 60g levain, mix until dough strengthens. Rest 30 mins.
- Mix in Flavor: Add salt, 15g water, dark chocolate peanut butter, and coconut sugar. Mix well.
- Folds & Laminations:
- Rest 30–45 mins, perform one bench fold.
- Rest again, laminate and evenly spread chocolate chips and raisins.
- Rest, coil fold. Repeat after 45 mins.
- Let dough rise 50% in volume.
- Shape & Retard: Shape, place in rice-floured banneton. Rest 15 mins. Refrigerate overnight (16 hours).
- Bake:
- Preheat oven to 250°C for 1 hour with Dutch oven inside.
- Score dough, transfer to pan with parchment paper and ice cubes.
- Bake covered for 20 mins, then 10 mins uncovered at 220°C, then 10 mins at 210°C.
- Turn off oven, crack door, rest loaf 15 mins.
- Cool on rack fully before slicing.
Dough Handling Techniques: Lamination, Coil Fold, and Retarding Tips
Don’t rush. Lamination is where structure and add-in distribution shine. Coil folds build strength without tearing dough. Retarding overnight in the fridge develops flavor and makes scoring easier.
Sourdough Tools That Make a Difference
Must-Have Baking Tools: Lames, Banneton, Challenger Pan
Invest in a good bread lame like the UFO from Wire Monkey for beautiful scoring. Use a banneton basket for shaping and flour it with rice flour to prevent sticking. And if you can, bake in a Challenger Pan—it traps steam and delivers a crisp, shiny crust.
The Importance of Baking Temperature and Steam in Sourdough Success
Steam is your best friend—it keeps the crust from setting too early, allowing full oven spring. That’s why ice cubes in the pan matter. Start at high heat (250°C), then lower gradually to avoid burning the sugars and chocolate.
Pairing Ideas and Serving Suggestions
Peanut Butter Sourdough Sandwich Combos
Use your loaf for a killer peanut butter sourdough sandwich. Try:
- Banana + honey + cinnamon
- Cream cheese + raspberry jam
- Sliced apples + almond butter + a pinch of sea salt
This is where savory and sweet merge, and that rustic chew pairs beautifully with creamy spreads.
Is PB & J Good on Sourdough? YES—Here’s How to Make It Pop
A resounding yes! The slight tang of sourdough complements peanut butter’s richness and jelly’s sweetness. Use thick slices, lightly toasted, and opt for chunky PB and tart raspberry or blackberry jam for max contrast.
Don’t miss our sourdough pizza recipe for another example of how fermented dough adapts to surprising flavor pairings.
Storage, Toasting, and Reuse Ideas
How to Store Chocolate Peanut Butter Sourdough Properly
Store in a paper bag for 24–48 hours, or wrap in beeswax wrap and freeze in slices. Avoid plastic unless freezing.
Best Ways to Toast, Reuse, or Turn It into French Toast or Pudding
Reheat slices in the oven at 350°F for 5–7 mins. Or try:
- Chocolate sourdough bread pudding
- French toast topped with bananas and maple syrup
- Bread cubes for trifle or chocolate fondue dipping
Use stale slices in your chocolate peanut butter sourdough cookies by toasting and crumbling them into the dough. Talk about zero waste, full flavor.
Conclusion
Creating a loaf of Chocolate Peanut Butter Sourdough isn’t just about baking—it’s about embracing flavor, creativity, and healthful indulgence all in one bite. This recipe merges the rich, satisfying depth of Dutch cocoa and peanut butter with the tangy complexity of naturally fermented sourdough. It’s a loaf that doesn’t just feed your body—it feeds your soul.
From selecting the perfect flour blend to mastering lamination and baking techniques, every step brings you closer to the most rewarding sourdough experience. Whether you’re serving it as a peanut butter sourdough sandwich, enjoying it as a toasted treat, or turning stale slices into cookies, this bread delivers bold, versatile flavor with a wholesome edge.
FAQ
Does peanut butter go well with sourdough bread?
Yes! The tang of sourdough enhances peanut butter’s richness and saltiness, creating a balanced bite.
Is PB & J good on sourdough?
Absolutely. The hearty crust and chewy crumb add texture to this classic combo.
Do peanut butter and chocolate go together?
They’re a classic match. Sweet, salty, rich—perfect harmony, especially in this bread.
Is sourdough actually healthier than regular bread?
Yes. It’s easier to digest, better for blood sugar, and richer in prebiotics.
Chocolate Peanut Butter Sourdough – Irresistibly Fudgy & Easy to Bake
Ingredients
- Main Dough:
- 12 g Dutch-processed cocoa powder
- 189 g bread flour
- 30 g spelt flour
- 30 g rye flour
- 30 g whole wheat flour
- 240 g water
- 60 g levain 100% hydration
- 6 g salt
- 15 g water for salt dissolve
- 24 g dark chocolate peanut butter or regular peanut butter if unavailable
- 30 g coconut sugar or substitute with maple syrup
- Add-ins:
- 30 g semi-sweet chocolate chips
- 30 g raisins soaked in rum overnight
Instructions
- Prepare the levain: Feed your sourdough starter using a 1:2:2 ratio of starter, flour, and water. Let it rise until tripled in size, around 5–6 hours.
- Autolyse: In a large bowl, mix all flours and 240g of water until a shaggy dough forms. Cover and rest for 1 hour.
- Mix the dough: Add 60g of peaked levain to the dough. Mix thoroughly by hand until the dough strengthens slightly. Cover and rest for 30 minutes.
- Incorporate flavor: Add 6g salt, 15g extra water, chocolate peanut butter, and coconut sugar (or maple syrup). Mix well until fully combined.
- First rest: Let the dough rest covered for 30–45 minutes, or until relaxed.
- Bench fold: Perform one set of light bench folds to tighten the dough. Rest again for 30–45 minutes.
- Lamination with add-ins: Gently stretch the dough out on a clean surface. Sprinkle chocolate chips and rum-soaked raisins evenly, then fold the dough back over itself.
- Coil folds: After 45 minutes, perform one coil fold. Wait another 45 minutes and do a second coil fold. Let the dough rise until it increases about 50% in volume.
- Shape and proof: Shape the dough into a tight round. Place it in a rice flour-dusted banneton. Let it sit for 15 minutes at room temperature. Cover and refrigerate overnight for 12–16 hours.
- Preheat oven: The next morning, preheat oven to 250°C (480°F) for 1 hour with a Dutch oven or Challenger pan inside.
- Score and bake: Remove dough from fridge, score using a bread lame. Place in the preheated Dutch oven with parchment paper and add 2–4 ice cubes beside the dough. Cover and bake for 20 minutes.
- Continue baking uncovered: Remove the lid, reduce oven to 220°C (428°F) and bake for 10 minutes. Lower again to 210°C (410°F) for the final 10 minutes.
- Cool the loaf: Turn off the oven, crack the door open, and let the loaf sit for 15 minutes. Transfer to a wire rack and cool completely before slicing.
Notes
- For best results, use a high-hydration starter and quality cocoa powder.
- Dark chocolate peanut butter adds depth, but you can substitute with smooth peanut butter.
- Rum-soaked raisins add a gourmet touch—feel free to omit or replace with dried cherries.
- This bread keeps well wrapped for up to 5 days or frozen for longer storage.
