Watermelon Sourdough Bread with Dark Chocolate Chip Seeds Tips, FAQ & printable recipe

Tips for success

For the most vivid colors, use gel food coloring, which is more concentrated than liquid. Start with a few drops and knead thoroughly before adding more. If the dough becomes too sticky, dust with a little flour.

The red dough should be a deep crimson, like a ripe watermelon. For the green, a medium green with a hint of yellow works well to mimic the rind. You can also add a few drops of black food coloring to the chocolate chips? No, keep it simple.

When rolling the white and green sheets, keep them as even as possible. Use a ruler to check the thickness. If the dough springs back while rolling, let it rest for a few minutes. When wrapping, stretch the dough gently to avoid tears.

To ensure a good seal, moisten the edges with water and press firmly. After baking, let the bread cool completely before slicing to get clean cuts. Use a serrated knife and a gentle sawing motion.

Variations

• Berry Watermelon Bread: Replace the dark chocolate chips with dried cranberries or chopped dried strawberries for a fruity twist. The tartness of the berries will complement the sweet sourdough. Adjust the amount to your liking.
• Seeded Watermelon Bread: For a more authentic look, use a mix of white and black sesame seeds instead of chocolate chips. Toast the sesame seeds lightly before folding into the dough to enhance their nutty flavor.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The dough may be stickier, so adjust the water amount. Bake at the same temperature but check for doneness a few minutes earlier.
• Spiced Watermelon Bread: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground cardamom to the red dough for a warm, aromatic flavor. These spices pair well with the chocolate and give the bread a festive feel.

Storage and make-ahead

Fridge

Wrap in plastic and refrigerate for up to 5 days. Reheat slices in a toaster or oven to refresh the crust.

Freezer

Wrap tightly in plastic and freeze for up to 3 months. Thaw at room temperature before serving.

Reheat

Reheat slices in a 350°F oven for 5-7 minutes to crisp the crust and warm the chocolate.

Store the watermelon bread in a paper bag or bread box at room temperature for up to 3 days. The crust will soften slightly, but the interior remains moist. For longer storage, wrap the bread tightly in plastic wrap and keep in the refrigerator for up to a week. Bring to room temperature before serving. If the bread becomes stale, toast slices to revive the crust.

The dough can be prepared up to the proofing stage and refrigerated overnight. After wrapping the green layer, place the loaf in the banneton, cover, and refrigerate for 8-12 hours.

The next day, let it come to room temperature for about 1-2 hours before scoring and baking. This slow fermentation enhances the flavor. Alternatively, the fully baked bread can be frozen for up to 3 months.

Serving ideas

Slice the watermelon bread thick and serve as a dessert or a sweet snack. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

The dark chocolate chips provide a rich contrast to the tangy sourdough. For a savory twist, serve with a spread of goat cheese and a drizzle of honey. The visual effect is stunning on a brunch table or at a summer picnic.

This bread is also delightful toasted and spread with butter or jam. The colors become even more pronounced when toasted, making it a fun breakfast treat. For a special occasion, arrange slices on a platter with fresh fruit. The bread is best enjoyed within a day or two of baking, when the crust is at its crispiest. Leftover slices can be used for French toast or bread pudding.

Frequently asked questions

Recipe card

Watermelon Sourdough Bread with Dark Chocolate Chip Seeds

Prep 45 minCook 35 minRest 4 hTotal 5 h 20 minServes 12

Ingredients

• 500 g all-purpose flour
• 280 ml water
• 80 g active sourdough starter
• 10 g salt
• red food coloring (gel or liquid), to taste
• 1/2 cup dark chocolate chips
• 100 g all-purpose flour
• 60 ml water
• 20 g active sourdough starter
• green food coloring (gel or liquid), to taste

Instructions

1. In a large bowl, combine 400 g of the flour, water, 80 g starter, and salt. Mix until a shaggy dough forms. Add red food coloring a few drops at a time, kneading until the dough is an intense crimson color. Knead for about 8-10 minutes until smooth and elastic. Fold in the dark chocolate chips evenly.
2. Shape the red dough into a taut cylinder, about 8 inches long. Cover and let rest while preparing the white layer.
3. Roll out a thin plain white dough sheet using the remaining 100 g of flour and a little water (about 50 ml) to make a pliable dough. Roll it into a rectangle large enough to wrap around the red cylinder completely.
4. Wrap the white dough sheet around the red cylinder, pinching the seam to seal. Trim any excess. The white layer should be snug but not too tight.
5. In a separate bowl, combine 100 g flour, 20 g starter, and enough water (about 60 ml) to form a smooth dough. Knead in green food coloring until the dough is a vibrant green. Roll it into a large thin sheet.
6. Wrap the green sheet completely around the white layer, sealing the seam well. Place the loaf seam-side down in a banneton basket lined with a floured towel.
7. Cover the banneton and let proof at room temperature for about 4 hours, or until the dough has risen noticeably and feels airy. Carefully turn the loaf out onto a piece of parchment paper. Score curved watermelon stripes on the green surface using a sharp lame or knife.
8. Preheat the oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the loaf (on the parchment) into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 5 minutes to deepen the crust color.
9. Remove the bread from the Dutch oven and let cool on a wire rack for at least 1 hour before slicing. Use a serrated bread knife to cut thick slices, revealing the crimson crumb with chocolate chips.

Contains: gluten, milk

Estimated nutrition per serving

Calories

220

Protein

5 g

Carbohydrates

40 g

Fat

5 g

Automatic estimate from the ingredient list, not laboratory-verified.