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Chocolate No Knead Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/chocolate-no-knead-bread-recipe/