Print

Chocolate No-Knead Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

Discover the delightful twist on classic no-knead bread with this Chocolate No Knead Bread recipe. Combining rich cocoa, chocolate chunks, and a hint of espresso, this bread offers a heavenly balance of sweetness and depth — perfect for breakfast, snacks, or dessert. With minimal hands-on time and an effortless rise, this bread is ideal for both beginners and seasoned bakers looking for a chocolatey treat.

Ingredients

Dry 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

Add-ins

  • ¾ cup chocolate chunks (not chips)
  • ¼ cup sunflower seeds (optional)

Wet Ingredients

  • 1 ¾ cups room temperature water

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine bread flour, salt, instant yeast, cocoa powder, granulated sugar, and instant espresso or coffee. Whisk them together thoroughly until the cocoa powder is evenly incorporated throughout the flour mixture.
  2. Add Add-ins: Stir in the chocolate chunks and sunflower seeds (if using) gently to distribute them evenly within the dry ingredients.
  3. Add Water and Form Dough: Pour room temperature water into the dry mixture. Using a wooden spoon or dough whisk, stir the mixture until a rough, sticky dough forms and all ingredients are incorporated.
  4. First Rise: Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise at room temperature for 8 to 12 hours. This slow fermentation develops flavor and creates an airy texture.
  5. Preheat Oven and Dutch Oven: One hour before baking, place a Dutch oven with its lid into a cold oven and preheat to 450°F (232°C). Let it heat inside the oven for 45 minutes to an hour to ensure it is thoroughly hot.
  6. Shape the Dough: Lightly flour your work surface and turn out the dough. Dust your hands with flour and fold the dough over itself from right to left, then from top to bottom, tucking the edges underneath to create a smooth round ball.
  7. Final Proof: Place the shaped dough on a sheet of parchment paper. Cover gently with a clean towel and let it rest until the oven and Dutch oven are ready.
  8. Score the Bread: Using a sharp knife or lame, make a few moon-shaped slashes on the top of the dough. This helps the bread expand beautifully and creates an attractive crust.
  9. Bake Covered: Carefully lift the dough with the parchment paper and place it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes to allow the bread to steam and develop a crust.
  10. Bake Uncovered: Remove the Dutch oven lid and continue baking the bread for an additional 10 to 15 minutes until the crust is deeply brown and crisp. The bread is done when the internal temperature reaches 200°F (93°C) or when it sounds hollow when tapped.
  11. Cool and Serve: Remove the bread from the Dutch oven and place it on a wire rack to cool completely. Once cool, slice and enjoy your flavorful chocolate no-knead bread.

Notes

  • For best results, use room temperature water and fresh yeast.
  • Sunflower seeds add a nice crunch but can be omitted if preferred.
  • The slow rise develops complex flavors and improves texture.
  • Make sure your Dutch oven is very hot before baking to achieve a crispy crust.
  • Allowing the bread to cool fully before slicing helps maintain its crumb structure.
  • Store leftover bread in an airtight container or wrapped tightly to preserve freshness.

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