Name: Chocolate No-Knead Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 11 h
Cuisine: American
Ingredients: 3 ½ cups bread flour; 1 teaspoon salt; ½ teaspoon instant yeast; ¼ cup cocoa powder; 2 ½ tablespoons granulated sugar; 1 tablespoon instant espresso or coffee; ¾ cup chocolate chunks (not chips); ¼ cup sunflower seeds (optional); 1 ¾ cups room temperature water

Jump to Recipe· 3.9 from 10 reviews

Discover how easy and delightful baking can be with this Chocolate No-Knead Bread Recipe. This unique twist on traditional no-knead bread combines rich cocoa and melty chocolate chunks, creating a loaf that’s as luscious as it is rustic. Imagine a crusty exterior giving way to a tender, slightly sweet crumb dotted with pockets of chocolate—a perfect treat for breakfast, snack time, or even a casual dessert. The best part is, you don’t need fancy techniques or complicated tools, just some simple ingredients and a little patience to let the magic happen.

Ingredients You’ll Need

The image shows a large, round dough with a light brown color and a soft, airy texture resting in a silver metal bowl. The dough has several chocolate chunks visible throughout its surface, adding dark brown spots to the light brown dough. The bowl is placed on a white marbled surface, and the dough fills most of the bowl, showing small air bubbles on top. Photo taken with an iphone --ar 4:5 --v 7

The secret to this Chocolate No-Knead Bread Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a vital role in building flavor, texture, and that irresistible chocolate aroma.

Bread flour: Provides the perfect gluten structure, giving the bread a chewy, satisfying texture.
Salt: Balances sweetness and enhances overall flavor, ensuring every bite is delicious.
Instant yeast: Makes the bread rise beautifully without any kneading effort.
Cocoa powder: Infuses the dough with deep chocolate flavor and a rich color.
Granulated sugar: Adds a gentle sweetness to complement the cocoa.
Instant espresso or coffee: Amplifies the chocolate notes, making them more intense and complex.
Chocolate chunks: Create gooey pockets of melted chocolate inside every slice.
Sunflower seeds (optional): Give a delightful crunch and nutty flavor contrast.
Room temperature water: Hydrates the flour and activates the yeast, starting the fermentation.

How to Make Chocolate No-Knead Bread Recipe

Step 1: Combine Dry Ingredients

Start by whisking together the bread flour, salt, instant yeast, cocoa powder, sugar, and instant espresso in a large mixing bowl. This ensures the cocoa is evenly distributed throughout the flour, avoiding streaks or clumps in the dough.

Step 2: Add Seeds and Chocolate

Gently stir in the sunflower seeds and chocolate chunks. These mix-ins give this bread its signature texture and decadent taste, making each slice interesting and indulgent.

Step 3: Incorporate Water and Form Dough

Pour in the room temperature water and mix everything with a wooden spoon or dough whisk. You’re aiming for a rough, sticky dough where all dry ingredients are just combined—there’s no kneading here, so don’t overthink it!

Step 4: Let It Rise

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 8 to 12 hours. During this slow fermentation, the dough develops flavor and structure without any vigorous kneading.

Step 5: Prepare for Baking

About one hour before baking, place a Dutch oven with its lid into a cold oven and preheat to 450°F. Let the Dutch oven heat inside the oven for 45 minutes to an hour—this is crucial for achieving that crispy crust.

Step 6: Shape the Dough

Lightly flour your work surface and carefully remove the dough from the bowl. 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 shape a smooth ball. Place it on parchment paper, cover, and let it rest until the oven is ready.

Step 7: Score the Loaf

Using a sharp knife or lame, make a few moon-shaped cuts on top of the dough. While optional, scoring helps release steam and creates those irresistible crusty ridges on each loaf.

Step 8: Bake the Bread

Lift the dough with the parchment paper into the preheated Dutch oven carefully. Bake covered for 30 minutes, then remove the lid and bake for another 10 to 15 minutes. You’ll know it’s done when the internal temperature hits 200°F or when you hear a hollow sound after tapping the bottom of the loaf.

Step 9: Cool and Enjoy

Take the bread out of the Dutch oven and let it cool completely before slicing. This final cooling allows the crumb to set perfectly, locking in all that chocolaty goodness.

How to Serve Chocolate No-Knead Bread Recipe

A single slice of dark brown bread with a rough crust is spread thickly with smooth, shiny milk chocolate spread in wide swipes, covering the whole top surface. Small white flakes of sea salt are sprinkled on the chocolate spread. The bread slice sits on a white plate with a beaded edge. Around the plate are scattered small pieces of chocolate and seeds on a white marbled surface, with a brown and cream checkered cloth partially visible near the bottom edge. A small white bowl filled with chocolate pieces is in the top left corner, and another white bowl with more chocolate spread is partially visible in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little powdered sugar or dust with extra cocoa powder to enhance the chocolate theme. For extra indulgence, add a smear of soft butter or a drizzle of honey to bring out the bread’s sweet notes.

Side Dishes

This bread pairs beautifully with a simple cup of coffee or hot chocolate. For a more substantial treat, serve it alongside fresh berries, whipped cream, or a scoop of vanilla ice cream for dessert.

Creative Ways to Present

Turn your Chocolate No-Knead Bread Recipe into an eye-catching centerpiece by slicing it into thick wedges and arranging them on a rustic wooden board with bowls of dips like mascarpone, nut butter, or fruit preserves. It’s not just bread; it’s an experience waiting to be shared.

Make Ahead and Storage

Storing Leftovers

Keep leftover bread in a paper bag or bread box at room temperature to preserve the crust’s texture for up to two days. Avoid plastic bags which can soften the crust but are useful if you want a softer crumb.

Freezing

The Chocolate No-Knead Bread Recipe freezes beautifully. Wrap the loaf tightly in plastic wrap and then foil before freezing. It will stay fresh for up to three months, ready to be enjoyed whenever a chocolate craving strikes.

Reheating

To bring back that fresh-baked warmth, reheat slices in a toaster or in a preheated oven at 350°F for about 10 minutes. This restores the crust’s crispness and melts the chocolate chunks deliciously.

FAQs

Do I have to use a Dutch oven to bake this bread?

The Dutch oven is key to creating a perfect crust by trapping steam during baking. However, you can use a heavy covered pot or a baking stone with a pan of water to simulate steam if a Dutch oven isn’t available.

Can I substitute regular cocoa powder?

Yes, regular unsweetened cocoa powder works perfectly here. Avoid Dutch-process cocoa as it reacts differently with yeast and acids, potentially affecting flavor.

Is instant espresso necessary?

While optional, the instant espresso really enhances the chocolate’s depth. If you don’t have it, you can skip it, but adding even a teaspoon will elevate the flavor impressively.

Can I add nuts or dried fruit instead of sunflower seeds?

Absolutely! Chopped nuts like walnuts or pecans add crunch, and dried cherries or raisins bring a tart contrast. Just swap in equal amounts to keep the dough balanced.

How do I know when the bread is fully baked?

Besides the internal temperature of 200°F, tap the bottom of your loaf. A hollow sound means it’s baked through. The crust should be a deep chocolatey brown and have a firm texture.

Final Thoughts

If you’re looking to wow yourself and your loved ones with minimal effort and maximum flavor, this Chocolate No-Knead Bread Recipe is your new best friend. Each loaf is an invitation to slow down, savor simple goodness, and indulge just a bit. Give it a try—it might just become the most delicious bread you ever bake at home.