Introduction

This Chocolate No Knead Bread combines the deep flavors of cocoa and chocolate chunks with the ease of a simple, no-knead recipe. Perfect for chocolate lovers looking for a rich, crusty loaf without the fuss of traditional bread-making.

The image shows a loaf of dark brown bread with a rough, cracked crust dusted lightly with flour. It is cut partially to reveal a dense, textured inside filled with visible darker chunks, likely nuts or chocolate, scattered throughout. The loaf rests on light brown paper atop a round white plate, placed on a white marbled surface. Around the bread, there are some small pieces of nuts and chocolate cubes scattered. In the background, blurred white bowls with cocoa powder or spices are partially visible. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large mixing bowl, whisk together all the dry ingredients except sunflower seeds and chocolate chunks until the cocoa powder is fully incorporated.
Step 2: Stir in the sunflower seeds and chocolate chunks quickly to distribute evenly.
Step 3: Add the water and use a wooden spoon or dough whisk to stir until a rough, sticky dough forms and all the dry ingredients are combined.
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.
Step 5: About 1 hour before baking, place a Dutch oven with its lid into a cold oven and preheat to 450°F, allowing it to heat for 45 minutes to an hour.
Step 6: Lightly flour a clean surface and 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 under to form a smooth ball.
Step 7: Place the dough ball on a piece of parchment paper, cover it with a towel, and let it rest while the oven heats.
Step 8: Using a sharp knife or lame, make a few moon-shaped cuts on the top of the dough to help create a crusty surface. This step is optional.
Step 9: Carefully lift the dough on the parchment paper and place it into the hot Dutch oven (avoid touching the hot sides).
Step 10: Bake covered for 30 minutes, then remove the lid and bake an additional 10 to 15 minutes. The bread is done when the internal temperature reaches 200°F or it sounds hollow when tapped.
Step 11: Remove the bread from the Dutch oven and let it cool completely on a wire rack.
Step 12: Slice and enjoy your delicious chocolate bread once cooled.

Tips & Variations

For a nuttier texture, try substituting sunflower seeds with chopped walnuts or pecans.
If you prefer a sweeter loaf, increase the sugar by 1 tablespoon or add a handful of dried cherries along with the chocolate chunks.
Instant espresso enhances the chocolate flavor, but if you don’t have any, strong brewed coffee or omit it for a milder taste.
Letting the dough rise overnight in the fridge instead of at room temperature will develop more complex flavors.

Storage

Store leftover bread wrapped in a clean towel or in a bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 1 month. To reheat, toast slices directly from frozen or warm in a low oven until heated through.

How to Serve

A round loaf of bread with a rough, cracked crust and a swirl pattern on top in shades of brown and dusted lightly with flour. The bread shows dark chocolate chunks inside, visible through cracks on the surface. Around the loaf on a light beige paper are a white bowl filled with small dark chocolate cubes, a white cup with cocoa powder and a metal sifter resting on it, a knife with a wooden handle on a checkered cloth, and more chocolate pieces scattered nearby. The table beneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of chocolate chunks?

Yes, you can use chocolate chips, but chunks typically provide a better texture and melt in larger, gooey pockets throughout the bread.

Do I need a Dutch oven to bake this bread?

While a Dutch oven helps create a crisp crust by trapping steam, you can bake the bread on a preheated baking stone or sheet covered with a metal bowl for a similar effect. Just keep an eye on the baking time and crust development.