The two-tone sandwich bread with sourdough is a perfect leavened product to start the day with flavor without feeling heavy. Despite appearances, this sandwich bread contains no added sugars other than those necessary for the sourdough and does not contain animal fats or milk. It is therefore completely vegan. Its taste is unexpected: it is soft like a sandwich bread but not sweet, and you can taste the flavor of bread and cocoa. These characteristics make it perfect for those on a low-sugar diet and very versatile: perfect with jam for breakfast, it also stands out on a cutting board as an accompaniment to different aged cheeses and chutneys for a surprising flavor for an aperitivo with friends! Making it is not difficult, let’s start the stand mixer and knead together!
For other perfect breads for breakfast, I recommend checking out these links:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Two-tone sandwich bread with sourdough
The ingredients for the two-tone sandwich bread with sourdough are the same as any sandwich bread, with the addition of cocoa. For this particular bread, I used a protein flour from Molino Colombo, but it is excellent also with other types of flours, which I will suggest in the FAQs at the end of the recipe!
- 4 cups all-purpose flour (protein)
- 6 oz sourdough starter (refreshed and doubled)
- 1 cup water
- 2/3 cup almond milk (unsweetened)
- 1/3 cup unsweetened cocoa powder
- 1.5 tbsp sugar
- 2 tbsp vegetable oil
- 1 tsp salt
Tools to make the Two-tone sandwich bread
- 1 Stand Mixer
- 1 Loaf pan
- 1 Pastry Board
- 1 Rolling Pin
- 2 Containers
- 1 Brush
Steps
In the stand mixer, break the sourdough starter into pieces and add 50 g of the liquids that you have previously mixed.
With the flat beater at medium speed, dissolve the sourdough starter. Once dissolved, add the sugar and a bit more water.
Start adding the flour, alternating with the liquids. Add the next part only after the previous one has been absorbed.
Attach the dough hook and let it knead. Only after the dough has pulled away from the sides and attached to the hook, finish with the oil and close with the salt.
Increase the speed and knead again. In total, it took me about 20 minutes to make the dough. Flip the dough onto the pastry board, give it two folds, and let it rest covered with a bowl for half an hour.
Weigh the dough and divide it in two.
Return one of the two dough pieces to the stand mixer and add the cocoa. Let it absorb and regain the kneading.
Place the previously rounded dough balls in two lidded containers. Wait at least an hour (depending on the room temperature) and then place them in the fridge overnight.
The next morning, take out the dough pieces and roll them out with a rolling pin on a lightly floured pastry board. Make them the width of your mold.
Overlap the two doughs.
Roll them from the top, so that the white dough remains outside.
Make it into a sausage shape.
After lightly greasing the mold with a release spray, place the sausage inside and close it. Keep it warm and wait for it to almost double in size. It will take 2/3 hours.
Turn on the oven to 390/410°F in static mode.
Once ready to be baked, brush the two-tone sandwich bread with sourdough with a bit of plant-based drink.
Bake at that temperature for 40/45 minutes. Finish with a bit of convection with the oven open at 300°F.
Once cooled, slice it to enjoy. If desired, you can make a sandwich bread version. In this case, keep it covered with the specific lid during baking, to give it a square shape.
How to store the two-tone sandwich bread?
The two-tone sandwich bread with sourdough keeps well for up to a week thanks to the presence of sourdough, if stored in a cotton bag or wooden bread box. If you liked this bread, follow me on Instagram!
FAQ (Questions and Answers)
What alternative flour can I use?
The two-tone sandwich bread with sourdough works well with any flour. My favorite is a mix of spelt and all-purpose flour or with a type 1 flour. Changing the flours (sometimes even changing brands!) can alter hydration. If necessary, add 20/25 g of liquids at the end of the dough, before adding the oil.
Can I substitute the sourdough starter?
Of course! You can use a dry sourdough starter (about 9/10 g) or a few grams (3/5) of fresh yeast. In this case, the dough might behave differently and “rush”… so it’s worth keeping an eye on it!
