Double Chocolate Amish Bread is a rich and indulgent variation of the traditional Amish Friendship Bread, made even more delicious with the addition of cocoa and chocolate chips. An Amish sourdough starter gives the bread its signature moist and tender texture, making each slice melt in your mouth.
The starter enhances the flavor and creates a soft crumb that pairs perfectly with the deep chocolatey richness. Whether enjoyed as a treat with coffee or as a dessert, this double chocolate twist on Amish bread will satisfy your sweet tooth!
What is an Amish friendship starter?
An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.
The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.
As long as you have an active sourdough starter, you can make an Amish Friendship starter and it will be ready to use in 12 hours!
Why I love this recipe
- Rich, Chocolatey Flavor: The combination of cocoa and chocolate chips creates an indulgent, deep chocolate flavor that’s perfect for any chocolate lover.
- Moist, Tender Texture: Thanks to the Amish sourdough starter, the bread has a wonderfully soft, melt-in-your-mouth texture that stays fresh for days.
- Versatile Dough: This dough is incredibly flexible—it can easily be turned into muffins, cupcakes, or even a decadent cake.
- Perfect Treat: Whether it’s for breakfast, dessert, or a snack, this double chocolate bread is a versatile treat that works for any time of day!
How to make double chocolate Amish bread
Baker’s schedule: Make the Amish friendship starter the evening before you make the bread.
For the Amish friendship starter:
- 20 grams of active sourdough starter
- 20 grams of sugar
- 100 grams of milk
- 100 grams of all-purpose flour
For the double chocolate Amish bread:
- 200 grams Amish starter (from above)
- 100 grams of sugar
- 50 grams of brown sugar
- 113 grams of unsalted butter (melted & slightly cooled)
- 120 grams of buttermilk or milk (warmed & slightly cooled)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 50 grams of cocoa powder (dutch-processed)
- 150 grams all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 55-60 grams of chocolate chips (1/3 cup)
Equipment:
- Food scale & measuring cups & spoons
- Mixing bowls
- 1 8×4 inch loaf pan
Instructions
Make the Amish friendship starter:
- The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.
The following morning:
- Preheat the oven to 325 degrees F and Grease your loaf pan.
- In a small saucepan warm the buttermilk or milk and butter until the butter melts. Set aside to cool.
- In a mixing bowl sift together the flour, cocoa powder, salt, baking powder, and baking soda.
- To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugars until combined.
- Next, add the eggs and vanilla extract and whisk until combined.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Be careful not to overmix.
- Gently fold the chocolate chips into the batter.
- Pour the batter evenly into the prepared loaf pan and sprinkle some chocolate chips over top.
- Bake at 325°F (165°C) for 55-60 minutes, or until a toothpick inserted into the center comes out clean (some chocolate from the chocolate chips is ok). Oven times and temperature can vary.
- Allow the bread to cool in the pan for at least 1 hour before transferring and slicing. If removed from the pan too soon, it will not hold its shape.
- How to store double chocolate Amish bread: Once the bread has cooled completely, wrap it tightly in plastic wrap, or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
More sourdough recipes
- Amish Friendship Bread
- Sourdough Cinnamon Rolls (soft & not too sweet!)
- Easy Sourdough Donuts
- Sourdough Blueberry Bread
Double Chocolate Amish Bread
Equipment
- Food scale
- Measuring cups and spoons
- 1 8×4 inch loaf pan
Ingredients
For the Amish friendship starter
- 20 grams active sourdough starter
- 20 grams sugar
- 100 grams milk
- 100 grams all-purpose flour
For the double chocolate Amish bread
- 200 grams Amish starter from above
- 100 grams sugar
- 50 grams brown sugar
- 113 grams unsalted butter melted and slightly cooled
- 120 grams buttermilk or milk warmed & slightly cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 50 grams dutch-processed cocoa powder sifted
- 150 grams all-purpose flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 55-60 grams chocolate chips 1/3 cup
Instructions
Make the Amish friendship starter:
- The evening before you make the bread mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. Cover it loosely and allow it to rest overnight for 8-10 hours.
The following morning:
- Preheat the oven to 325 degrees F and Grease your loaf pan.
- In a small saucepan warm the buttermilk or milk and butter until the butter melts. Set aside to cool.
- In a mixing bowl sift together the flour, cocoa powder, salt, baking powder, and baking soda.
- To a separate bowl add the milk and butter mixture and stir in the Amish starter and sugars until combined.
- Next, add the eggs and vanilla extract and whisk until combined.
- Gradually add the dry ingredients to the wet mixture and stir until combined. Be careful not to overmix.
- Gently fold the chocolate chips into the batter.
- Pour the batter evenly into the prepared loaf pan and sprinkle some chocolate chips over top.
- Bake at 325°F (165°C) for 55-60 minutes, or until a toothpick inserted into the center comes out clean (some chocolate from the chocolate chips is ok). Oven times and temperature can vary.
- Allow the bread to cool in the pan for a minimum of 1 hour before transferring and slicing. If removed from the pan too soon, it will not hold its shape.
- How to store double chocolate Amish bread: Once the bread has cooled completely, wrap it tightly in plastic wrap, or aluminum foil, or store it in an airtight container. It will stay fresh for up to 3 days at room temperature.
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