Chocolate No Knead Bread Recipe

Introduction

This Chocolate No Knead Bread combines the rich flavors of cocoa and espresso for a deliciously unique twist on traditional bread. Easy to make with minimal effort, it’s perfect for both beginners and experienced bakers looking for a sweet, chocolatey treat.

Ingredients

• 3 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/4 cup cocoa powder
• 2 1/2 tablespoons granulated sugar
• 1 tablespoon instant espresso or coffee
• 3/4 cup chocolate chunks (not chips)
• 1/4 cup sunflower seeds (optional)
• 1 3/4 cups room temperature water

Instructions

1. Step 1: In a large mixing bowl, add all dry ingredients except sunflower seeds and chocolate chunks. Stir with a whisk until the cocoa powder is evenly incorporated into the flour.
2. Step 2: Add the sunflower seeds and chocolate chunks, then give the mixture a quick stir to combine.
3. Step 3: Pour in the room temperature water. Using a wooden spoon or dough whisk, stir until a rough, sticky dough forms and all dry ingredients are fully incorporated.
4. Step 4: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature for 8 to 12 hours.
5. Step 5: One hour before baking, place a Dutch oven with its lid into a cold oven. Preheat the oven to 450°F and let the Dutch oven heat for 45 minutes to an hour.
6. Step 6: Lightly flour a surface and gently drop the dough onto it. Dust your hands with flour and fold the dough in half from right to left, then from top to bottom. Tuck the edges underneath to form a smooth ball.
7. Step 7: Place the dough ball onto a piece of parchment paper. Cover with a clean towel and let it rest while the oven finishes preheating.
8. Step 8: Using a lame or sharp knife, score the top of the bread with a few moon-shaped cuts. This step is optional but helps create a beautiful crust.
9. Step 9: Carefully lift the dough with the parchment paper and place it into the hot Dutch oven.
10. Step 10: Bake covered for 30 minutes, then remove the lid and bake for an additional 10 to 15 minutes. The bread is done when its internal temperature reaches 200°F or it sounds hollow when tapped.
11. Step 11: Remove the bread from the Dutch oven and let it cool completely on a wire rack.
12. Step 12: Once cooled, slice and enjoy your chocolate-infused no knead bread.

Tips & Variations

• For a nutty crunch, substitute sunflower seeds with chopped walnuts or pecans.
• If you prefer less bitterness, reduce the cocoa powder slightly or choose a sweeter dark chocolate for the chunks.
• Adding a tablespoon of honey or maple syrup can enhance sweetness and moisture.
• Use cold water and refrigerate the dough overnight for a more developed flavor.

Storage

Store the bread wrapped in a clean towel or paper bag at room temperature for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight container or freezer bag for up to 1 month. Reheat slices in a toaster or oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast by dissolving it in warm water first. Make sure to adjust the rising time accordingly.

Is this bread very sweet?

No, this bread has a subtle sweetness balanced by the cocoa and chocolate chunks, making it suitable for both sweet and savory pairings.

Chocolate No Knead Bread Recipe

Print Recipe

★★★★★

4.9 from 127 reviews

This Chocolate No Knead Bread is a delightfully easy and delicious loaf that combines the rich flavors of cocoa, coffee, and chocolate chunks with a pleasantly chewy texture and a crisp crust. Perfect for chocolate lovers seeking a homemade artisanal bread without the hassle of kneading.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 8 hours 45 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 teaspoon instant yeast
• 1/4 cup cocoa powder
• 2 1/2 tablespoons granulated sugar
• 1 tablespoon instant espresso or coffee

Add-ins

• 3/4 cup chocolate chunks (not chips)
• 1/4 cup sunflower seeds (optional)

Wet Ingredients

• 1 3/4 cups room temperature water

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together all dry ingredients except sunflower seeds and chocolate chunks until the cocoa powder is fully incorporated into the flour mixture.
2. Add Seeds and Chocolate: Stir in the sunflower seeds and chocolate chunks gently to distribute evenly through the dry ingredients.
3. Mix Dough: Pour in the room temperature water and use a wooden spoon or dough whisk to stir until a rough, sticky dough forms and all dry ingredients are incorporated.
4. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise at room temperature for 8 to 12 hours to develop flavor and texture.
5. Preheat Oven and Dutch Oven: One hour before baking, place a Dutch oven with its lid in a cold oven, then preheat the oven to 450°F (232°C). Allow the Dutch oven to heat for 45 minutes to an hour.
6. Shape Dough: Lightly flour a clean surface. Turn the dough out onto the surface, dust your hands with flour, and fold the dough in half from right to left, then from top to bottom. Tuck the edges underneath to form a smooth ball.
7. Rest Shaped Dough: Place the dough ball onto a piece of parchment paper, cover with a clean towel, and rest while the Dutch oven finishes heating.
8. Score the Dough: Using a lame or sharp knife, make a few moon-shaped cuts on the surface of the dough. This helps create a beautiful, crusty top.
9. Transfer to Dutch Oven: Carefully lift the parchment paper with the dough and place it into the hot Dutch oven. Replace the lid promptly to trap steam.
10. Bake Covered: Bake for 30 minutes with the lid on to allow the bread to rise and crust to form evenly.
11. Bake Uncovered: Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep brown and the bread’s internal temperature reaches 200°F (93°C). A hollow sound when tapped also indicates doneness.
12. Cool and Serve: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and enjoying.

Notes

• You can omit the sunflower seeds if desired, or substitute with other nuts or seeds for different textures.
• Using instant espresso or coffee powder enhances the chocolate flavor but can be left out if unavailable.
• Room temperature water helps activate the yeast gradually for a better rise.
• Make sure your Dutch oven is well preheated for optimal crust development.
• Letting the bread cool completely before slicing prevents it from becoming gummy inside.
• This bread can be stored at room temperature for up to 3 days wrapped in a cloth bag or paper bag to retain crust crispness.

Keywords: chocolate bread,no knead bread,homemade bread,artisanal bread,bread with chocolate,chocolate loaf,no knead loaf