If you are searching for a beautifully balanced loaf that brings together the tangy complexity of sourdough with bursts of sweet white chocolate and vibrant fresh raspberries, this Sourdough White Chocolate and Raspberry Bread Recipe is an absolute must-try. It’s a harmonious blend of textures and flavors that create a loaf as visually stunning as it is delicious. Each slice offers soft, chewy crumb infused with pockets of melting white chocolate and fruity raspberry jewels, making it perfect for an indulgent breakfast or a tempting afternoon treat. This is not just bread; it’s a slice of joy that feels special with every bite.
Ingredients You’ll Need
Creating this delightful sourdough bread requires simple but thoughtfully selected ingredients. Each one plays a crucial role in developing the bread’s structure, flavor, and that inviting aroma that fills your kitchen.
- Artisan bread flour (3.15 cups/400g): The backbone of the loaf, providing the perfect protein content for a chewy, airy crumb.
- Spelt flour (½ cup/75g): Adds a subtle nuttiness and tender texture to complement the main flour.
- Rye flour (¼ cup/25g): Enhances flavor depth with its earthy tones, balancing the sweetness.
- Salt (1¾ teaspoons/10g): Intensifies flavor and controls yeast activity for a steady rise.
- Water (1½ cups/375g): Hydrates the flours and activates the sourdough starter for fermentation.
- White chocolate chips (½ cup/87g): Melts into irresistible pockets of creamy sweetness throughout the loaf.
- Fresh raspberries (1 cup/120g): Burst with tart juiciness, adding vibrant color and a fresh bite.
- Active sourdough starter (½ cup/100g): The natural leavening agent providing that characteristic tang and airiness.
How to Make Sourdough White Chocolate and Raspberry Bread Recipe
Step 1: Mix the Dough
Begin by combining the artisan bread flour, spelt flour, rye flour, and salt in a large bowl. Slowly add the water and the active sourdough starter, mixing until the ingredients form a shaggy, sticky dough. This initial rough mix might seem rustic, but it’s the foundation of your loaf’s texture and flavor development.
Step 2: Bulk Fermentation
Cover your bowl and let the dough rest at room temperature for several hours, preferably between 8-12, allowing the sourdough starter to ferment and develop flavor and gluten structure. During this time, you can perform a series of gentle stretches and folds every 30-60 minutes to strengthen the dough.
Step 3: Add White Chocolate and Raspberries
Once the dough has noticeably risen and passed the poke test, gently fold in the white chocolate chips and fresh raspberries. Be careful to incorporate these ingredients evenly without crushing the berries too much, preserving their fresh bursts within the crumb.
Step 4: Shape and Proof
Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, then place it in a proofing basket or bowl lined with a floured towel. Cover and let it proof for another 2-3 hours or until noticeably puffy, preparing it for baking.
Step 5: Bake to Perfection
Preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat up as well. Carefully transfer the dough into the hot Dutch oven, score the surface with a sharp blade, cover with the lid, and bake for 20 minutes. Remove the lid and continue baking for another 20-25 minutes to achieve a golden-brown crust studded with molten white chocolate.
How to Serve Sourdough White Chocolate and Raspberry Bread Recipe
Garnishes
Serve slices with a light smear of creamy butter or a drizzle of honey to enhance the natural sweetness. Fresh raspberries on the side add extra color and fruity brightness. A sprinkle of powdered sugar can also elevate presentation for special occasions.
Side Dishes
This bread pairs wonderfully with mild cheeses like Brie or mascarpone, creating a luxurious snack or brunch option. A bowl of chilled vanilla yogurt or a fresh fruit salad complements the flavors beautifully without overpowering the delicate balance.
Creative Ways to Present
For an eye-catching twist, turn the bread into French toast by dipping slices in a cinnamon-vanilla egg batter and pan-frying until golden. Alternatively, toast and spread with raspberry jam for a double burst of berry goodness. Serving the bread as part of a dessert board alongside nuts and dried fruits makes a stunning centerpiece for gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover bread tightly in plastic wrap or store it in an airtight container at room temperature to keep the crumb moist. It’s best enjoyed within 2-3 days to appreciate the full intensity of flavors and freshness of the raspberries and white chocolate.
Freezing
To extend its shelf life, slice the loaf and freeze the portions individually wrapped. This allows you to thaw just what you need without compromising texture. Frozen slices can last up to 3 months and still maintain delicious flavor upon reheating.
Reheating
Warm slices gently in a toaster or oven at a low temperature to melt the white chocolate chips again and revive the soft texture. Avoid microwaving, as it can make the bread gummy or dry out the raspberries.
FAQs
Can I substitute fresh raspberries with frozen ones in the Sourdough White Chocolate and Raspberry Bread Recipe?
Yes, you can use frozen raspberries, but it’s best to thaw and drain them to avoid excess moisture, which might affect the dough’s texture.
How active should my sourdough starter be before using it in this recipe?
Your starter should be bubbly and have roughly doubled in size within 4-6 hours of feeding to ensure a good rise and flavor development.
Can I use all-purpose flour instead of artisan bread flour?
While all-purpose flour can work, artisan bread flour is preferred for its higher protein content, resulting in a better rise and chewy crumb.
Is there a substitute for white chocolate chips?
You could try chunks of white baking chocolate or even milk chocolate for a different flavor profile, but white chocolate is recommended to maintain the recipe’s signature sweetness.
How do I prevent the raspberries from sinking to the bottom of the bread?
Lightly dust the raspberries with flour before folding them into the dough; this helps distribute them evenly without sinking during baking.
Final Thoughts
This Sourdough White Chocolate and Raspberry Bread Recipe is a true delight that’s both rustic and elegant, bringing together tangy sourdough, luscious white chocolate, and vibrant raspberries in perfect harmony. Whether you’re an experienced baker or just adventurous enough to try sourdough, this recipe promises a rewarding baking experience and a loaf that’s bursting with flavor. Treat yourself and your loved ones to a slice—you’ll be sharing more than just bread, you’ll be sharing a little warmth and joy.
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Sourdough White Chocolate and Raspberry Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours 15 minutes (including fermentation and proofing times)
- Yield: 1 loaf (about 1.2 kg / 2.6 lbs)
- Category: Bread
- Method: Baking
- Cuisine: Artisan/Western
Description
This Sourdough White Chocolate and Raspberry Bread is a delightful artisan loaf that combines the tangy complexity of sourdough with the sweet richness of white chocolate and the fresh burst of raspberries. Perfect for breakfast or a special treat, this bread balances tart and sweet flavors with a tender crumb and a slightly crusty exterior.
Ingredients
Flours
- 3.15 cups (400g) artisan bread flour
- ½ cup (75g) spelt flour
- ¼ cup (25g) rye flour
Other Ingredients
- 1¾ teaspoons (10g) salt
- 1½ cups (375g) water
- ½ cup (87g) white chocolate chips
- 1 cup (120g) fresh raspberries
- ½ cup (100g) active sourdough starter
Instructions
- Mixing the Dough: In a large bowl, combine the artisan bread flour, spelt flour, and rye flour with the salt. Add the active sourdough starter and water. Mix until all ingredients come together into a sticky dough.
- Autolyse and Kneading: Let the dough rest for about 30 minutes to hydrate the flour (autolyse). Then, knead the dough gently to develop gluten but avoid overworking. This will help achieve a good bread structure.
- Incorporate Additions: Carefully fold in the white chocolate chips and fresh raspberries into the dough, trying to distribute them evenly without crushing the berries.
- Bulk Fermentation: Cover the dough and leave it to ferment at room temperature for 4 to 6 hours, performing stretch and folds every 30 minutes during the first 2 hours to strengthen the dough.
- Shaping the Loaf: After bulk fermentation, gently shape the dough into a round or oval loaf, being careful not to deflate the air bubbles too much.
- Final Proof: Place the shaped dough into a floured banneton or bowl lined with a tea towel and cover. Let it proof for 2 to 3 hours at room temperature or overnight in the refrigerator for a more developed flavor.
- Baking: Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside to ensure a hot baking environment. Carefully transfer the dough onto parchment paper and score the top with a sharp knife or bread lame.
- Steam Baking: Place the dough (with parchment) inside the Dutch oven, cover with the lid, and bake for 20 minutes. Then remove the lid and bake for an additional 20 to 25 minutes until the crust is deeply golden and crispy.
- Cooling: Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb to set perfectly.
Notes
- Use fresh raspberries to avoid excess moisture that can make the dough too wet and sticky.
- If you don’t have a Dutch oven, bake the bread on a baking stone with a tray of water underneath to create steam.
- The sourdough starter should be active and bubbly for best fermentation results.
- Adjust hydration slightly if your dough feels too dry or wet; sourdough hydration depends on flour and environment.
- Store bread in a paper bag or bread box to keep crust crisp; refrigerate to extend shelf life but re-crisp before serving.
