This Chocolate Packed Sourdough Loaf recipe from Elaine Boddy is made in collaboration with Montezuma's Luxury Chocolate! This fantastic Easter bake is packed full of Montezuma's chocolate, and baked with Matthews Cotswold Flour. Elaine is our awesome Sourdough Ambassador, and you can get more great advice from her (and join our Super Sourdoughers Club) in our Sourdough Section here

  • Baker: Elaine Boddy

  • Makes: 1 big loaf
  • Prep time: 30 minutes total

  • Bake time: 60-70 minutes

  • Flour used: Maizebite and Regenerative All Purpose White Flour
  • Equipment: A 10 or 12-cup Bundt pan, a large loaf tin, or a 20cm diameter cake tin.

This recipe could also be made with just the All Purpose Flour on its own, with all Plain Flour, a mix of any of our Strong Bread Flours with the Maizebite, or just a Strong Bread Flour. You can also try it with Eight Grain Flour and add Crunch too!

Chocolate Packed Sourdough Loaf Method:

  1. In the early evening, in a large mixing bowl, roughly mix together all the ingredients. Cover the bowl with a clean shower cap and leave the bowl on the counter.
  2. After 2 hours, give the dough another mix, it will be a sticky soft mix. Cover the bowl again and let it sit on the counter.
  3. After another hour, you may be able to perform a set of pulls and folds of sorts on the dough, or just turn it over on itself to ensure that it’s well mixed, covering the bowl again afterward.
  4. Leave the covered bowl on the counter overnight, typically 8 to 12 hours, it’s a slow heavy dough, assuming overnight temps of 18 to 20°C/64 to 68°F. Leave it longer if it’s cooler, or it may need less time if it’s warmer.
  5. In the morning, hopefully the dough will have grown to double in size. Have your Bundt pan ready, spraying it with a light layer of neutral oil, or greasing the inside with butter. Grabbing handfuls of dough, place half of it in a lumpy layer in the base of the pan. You will literally need to pick up handfuls of the dough and artfully ‘splodge’ it into the pan. Have no fear, the pan will give the loaf shape as it bakes.
  6. Spread an even single layer of the milk chocolate buttons over the layer of dough, and a layer of the white chocolate buttons - I used half a pack of each.
  7. Place the rest of the dough over the layer of buttons and push the mini eggs into the dough.
  8. Cover the pan with your same shower cap again and leave it on the counter to prove again, letting it grow to 75% up the side of the pan. This may take 2 to 4 hours, depending on the temperature of your kitchen. The dough will spread into the pan.
  9. When you are ready to bake, decide whether you would like to bake in a preheated oven or from a cold start. Place parchment paper, followed by a baking sheet, on the top of the upturned Bundt pan to serve as a lid. If preheating, set the oven to 160°C/325°F fan assisted/convection or 180°C/350°F non fan/conventional.
  10. If you preheated the oven, place the upturned Bundt pan, with the tray on top, into the oven to bake the loaf, keeping it covered for the whole baking time, for 60 to 65 minutes. If you are using a cold start, place the covered pan of dough in the oven, set the temperature as above and set a timer for 65 to 70 minutes, or until it is nicely browned.
  11. Remove the loaf from the oven, remove the baking sheet and paper, and turn it out onto a wire rack to cool briefly, place the chicks on the top, then serve - eat it warm so that the chocolate and the peanut butter filled eggs are soft and oozing and the crust is crunchy.
  12. The slices are also great over the following few days cold or heated briefly in the microwave.

Top Tip: To hold the baking sheet in place over the Bundt tin, I place ceramic baking beads in it.

Huge thanks to Elaine for this fantastic bake - if you'd like to find out more about Elaine you can check out her Instagram: elaine_foodbod

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