Chocolate Sourdough Babka
Babka is a traditional Eastern European sweet bread, typically braided or twisted, that combines dough with ribbons of filling; often chocolate, cinnamon, or nuts. The layers of dough and filling create a beautiful swirl when sliced.
This sourdough version combines my slow-fermented dough with a chocolate filling made from cacao, coconut sugar, and grass-fed butter. The spelt flour provides slow-release carbohydrates and a broad spectrum of B vitamins, supporting sustained energy, enzymatic reactions, and neurotransmitter synthesis. The active sourdough starter encourages gentle fermentation, enhancing digestibility and nutrient availability.
This babka is both indulgent and nourishing, offering more sustained and gentle energy than your traditional baked goods.
Ingredients
Dough
3 ½ cups freshly milled spelt flour
¼ cup coconut sugar
½ cup biodynamic milk, warmed
1 ½ tsp salt
4 pasture-raised eggs
8 tbsp grass-fed butter, softened
1 cup active sourdough starter
Chocolate Filling
⅓ cup cacao powder
¼ cup coconut sugar
½ cup grass-fed butter, softened
Method
In a large mixing bowl, combine the spelt flour, coconut sugar, and salt. In a separate bowl, whisk together the warmed milk, eggs, and active sourdough starter.
Pour the wet ingredients into the dry, mixing gently to form a rough dough. Allow it to rest for 20–30 minutes (autolyse) to hydrate the flour fully.
Add the softened butter and knead by hand or in a stand mixer until the dough is smooth, elastic, and slightly tacky. This may take 8–10 minutes by hand or 5–6 minutes in a mixer.
Place the dough in a lightly oiled bowl, cover, and leave to rise at room temperature until doubled in size; this may take 4–6 hours depending on the strength of your starter..
Whilst the dough rises, combine the softened butter, cacao powder, and coconut sugar. Mix thoroughly until smooth and spreadable.
Once the dough has risen, turn it out onto your bench and roll it into a rectangle.
Spread the chocolate filling evenly over the dough, leaving a small border at the edges.
Roll the dough tightly from the long side into a log. Using a sharp knife, slice the log lengthwise down the centre to expose the layers of chocolate.
Twist the two halves together with the cut sides facing upwards, creating a spiral effect. Pinch the ends to seal.
Place the twisted dough into a greased loaf tin or a lined baking tray. Cover lightly and let it proof for 1–2 hours, until slightly puffy.
Preheat the oven to 180°c. Bake the babka for 35–40 minutes, until the top is golden brown and the centre feels set. If the top browns too quickly, cover loosely with a lid.
Allow the babka to cool in the tin for 10 minutes before transferring to a wire rack.
Slice once fully cooled to reveal the swirls of chocolate.
