If you love the idea of combining fruity brightness with creamy sweetness in a rustic loaf, this Sourdough White Chocolate and Raspberry Bread Recipe is going to be your new go-to favorite. Imagine biting into a crusty, artisan-style bread studded with bursts of juicy raspberries and pockets of melting white chocolate, all elevated by the complex tang of naturally fermented sourdough. It’s a perfect harmony of flavors and textures that feels both indulgent and wholesome. Whether you’re baking for breakfast, a special snack, or a unique dessert, this recipe truly brings something exceptional to your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this dreamy loaf. Each component plays a crucial role, from the flours that give the bread structure and a deeply satisfying chew, to the fresh raspberries and white chocolate that infuse every bite with bursts of flavor and sweetness.
- Artisan bread flour (3.15 cups / 400g): The backbone of the loaf providing the perfect gluten structure for that chewy, open crumb.
- Spelt flour (½ cup / 75g): Adds a subtle nutty flavor and softens the texture slightly for balance.
- Rye flour (¼ cup / 25g): Introduces a wonderful earthiness and depth to the dough’s flavor profile.
- Salt (1¾ teaspoons / 10g): Enhances flavor and controls fermentation for the best rise and taste.
- Water (1½ cups / 375g): Hydrates the flours and starter, essential for developing the gluten network and proper dough texture.
- White chocolate chips (½ cup / 87g): Melt into luscious pockets of sweetness within the bread.
- Fresh raspberries (1 cup / 120g): Add bright bursts of tartness and gorgeous color throughout the loaf.
- Active sourdough starter (½ cup / 100g): Powers the natural fermentation that gives this bread its distinctive tang and airy crumb.
How to Make Sourdough White Chocolate and Raspberry Bread Recipe
Step 1: Mix Your Flours and Starter
Start by whisking together the artisan bread flour, spelt flour, rye flour, and salt in a large bowl. In a separate container, combine your active sourdough starter with the water until fully mixed. Then pour the liquid mixture into the dry ingredients and stir until a rough dough forms. This initial mix is where your loaf begins its transformation from simple ingredients into something magical.
Step 2: Bulk Fermentation
Cover your dough and leave it to ferment at room temperature for 3 to 4 hours, folding it gently every 30 minutes during the first two hours. This process encourages gluten development and allows the natural yeast to create those lovely flavor notes and air pockets. You’ll notice your dough becoming more elastic and bubbly.
Step 3: Incorporate White Chocolate and Raspberries
Once fermentation has progressed, gently fold in the white chocolate chips and fresh raspberries. Be delicate here to avoid crushing the berries; you want those lovely bursts of fruit scattered beautifully throughout the dough.
Step 4: Shaping the Loaf
Turn the dough onto a floured surface and gently shape it into a tight oval or round loaf, depending on your preference. Proper shaping creates surface tension, ensuring that your bread rises upward rather than spreading out flat.
Step 5: Final Proofing
Place the shaped dough into a well-floured banneton or bowl lined with a floured towel, cover it loosely, and allow it to proof for 2 to 3 hours until it slightly puffs up but doesn’t over-proof. This step lets the yeast finish off their work and results in a lighter crumb structure.
Step 6: Baking Your Loaf
Preheat your oven to 450°F (230°C) with a Dutch oven inside if you have one—it creates the perfect steam environment for crusty bread. Carefully transfer your dough to the hot Dutch oven, score the top with a sharp knife or razor blade to help expansion, cover, and bake for 25 minutes. Then remove the lid and bake another 15 minutes until the crust is golden and crisp.
How to Serve Sourdough White Chocolate and Raspberry Bread Recipe
Garnishes
This loaf shines beautifully on its own but feel free to adorn slices with a smear of creamy mascarpone or a drizzle of honey to complement the sweet and tart notes. Fresh raspberry halves or white chocolate shavings make pretty and delicious finishing touches for a breakfast treat or dessert plate.
Side Dishes
Pair your bread with a bowl of smooth vanilla yogurt or creamy ricotta topped with a handful of fresh berries to enhance the fruity flavors. A cup of lightly brewed green tea or a velvety latte balances the sweetness and makes for a cozy snack pairing.
Creative Ways to Present
Slice this bread thick for a rustic French toast, topping it with fresh raspberries and a dusting of powdered sugar. Alternatively, toast slices lightly and serve alongside a cheese board where the sweet chocolate and tart raspberry notes contrast delightfully with sharp cheeses and nuts.
Make Ahead and Storage
Storing Leftovers
Keep leftover slices loosely wrapped in parchment paper inside a bread box or airtight container at room temperature for up to 2 days to maintain crustiness. Avoid plastic wrap directly on the bread or it may become soggy.
Freezing
For longer storage, slice the bread and freeze in a freezer-safe bag with parchment paper between slices. This makes it easy to grab individual slices and maintains freshness for up to 3 months.
Reheating
To revive the bread’s crisp crust and soften the interior, reheat slices in a toaster or oven at 350°F (175°C) for 5 to 7 minutes. This gently melts the white chocolate and refreshes the raspberry flavor, making it taste freshly baked again.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are ideal for their texture and flavor, frozen raspberries can work in a pinch. Just be sure to thaw and drain them well to avoid excess moisture which could affect the dough’s consistency.
Do I need to use all three types of flour?
Using a mix of artisan bread flour, spelt, and rye flours adds complexity to the flavor and texture, but if you don’t have all, you can substitute with 100% bread flour. Just expect a simpler flavor profile and slightly different crumb.
How active should my sourdough starter be?
Your starter should be bubbly and doubled in size after feeding to ensure enough leavening power for a good rise. A sluggish starter may result in a denser loaf.
Can I make this bread sweet or savory?
This recipe leans into sweet flavors due to the white chocolate and raspberries, but you could experiment with savory mix-ins like herbs and cheese for a different spin. Just omit the fruit and chocolate.
What is the best way to slice this bread?
Use a serrated bread knife for clean, even slices without squashing the bread. Let the loaf cool completely before slicing to preserve its structure and crumb.
Final Thoughts
If you’re searching for a bread that brings a smile with every bite, this Sourdough White Chocolate and Raspberry Bread Recipe is a total winner. The lovely tang of sourdough combined with melting white chocolate and juicy raspberries creates a loaf that’s truly special and endlessly satisfying. Grab your ingredients and give it a try—you’re going to love sharing this delicious creation with friends and family.
Print
Sourdough White Chocolate and Raspberry Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 10 minutes (including fermentation and proofing time)
- Yield: 1 loaf (12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Description
This Sourdough White Chocolate and Raspberry Bread is a deliciously unique artisan loaf that combines the tangy flavor of sourdough with the sweetness of white chocolate and the fresh burst of raspberries. Perfect for breakfast, snacks, or a special treat, this bread offers a moist crumb studded with creamy white chocolate chips and juicy raspberries. The blend of artisan bread flour, spelt, and rye flour creates a complex, hearty texture and flavor profile.
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
- Mix the Dough: In a large mixing bowl, combine the artisan bread flour, spelt flour, rye flour, and salt. Add the active sourdough starter and water, mixing until a rough dough forms. Ensure all the flour is hydrated.
- Bulk Fermentation: Cover the bowl with a damp towel and let the dough rest and ferment at room temperature for around 4-6 hours, or until it has doubled in size. During this time, perform stretch and folds every 30 minutes for the first 2 hours to develop gluten.
- Add White Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries to the dough, being careful not to crush the berries. Make sure they are evenly distributed.
- Shape the Dough: Transfer the dough to a lightly floured surface and shape it into a loaf. Place it into a loaf pan or a banneton basket lined with a floured towel.
- Final Proof: Allow the shaped dough to proof for 1-2 hours at room temperature until it has risen noticeably but not overproofed. Alternatively, you can refrigerate the dough overnight for a slow proof, which enhances flavor.
- Bake the Bread: Preheat the oven to 450°F (230°C). If using a baking stone or Dutch oven, preheat it as well. Score the top of the loaf with a sharp knife. Bake for approximately 35-45 minutes until the crust is golden brown and the internal temperature reaches about 210°F (99°C). If using a Dutch oven, bake covered for the first 20 minutes, then uncovered to finish.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing, allowing the crumb to set properly.
Notes
- Be gentle when folding in raspberries to avoid breaking them and turning the dough purple.
- Using a digital thermometer helps ensure the bread is fully baked without drying it out.
- If fresh raspberries are unavailable, frozen can be used but thaw and drain excess moisture before adding.
- The sourdough starter should be active and bubbly for best fermentation.
- Store the bread in a paper bag or bread box at room temperature for up to 3 days, or freeze slices for longer storage.
