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Chocolate No Knead Bread Recipe

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★★★★★

4.5 from 78 reviews

This Chocolate No Knead Bread is a delightfully rich and easy-to-make artisan-style loaf that combines the deep flavors of cocoa and espresso with melty chocolate chunks and optional sunflower seeds. With minimal hands-on time and no kneading required, this bread develops a wonderful crust and tender crumb after a long overnight rise, making it perfect for a special breakfast or satisfying snack.

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 powder

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 the bread flour, salt, instant yeast, cocoa powder, granulated sugar, and instant espresso powder until the cocoa is evenly distributed within the flour mixture.
  2. Add Mix-Ins: Stir in the sunflower seeds (if using) and chocolate chunks with a quick mix to evenly incorporate these flavorful additions into the dry ingredients.
  3. Add Water and Form 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 moistened.
  4. Initial 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, allowing it to ferment and rise slowly, developing flavor and texture.
  5. Preheat Oven and Dutch Oven: One hour before baking, place a Dutch oven with its lid into a cold oven and preheat the oven to 450°F (230°C). Let the Dutch oven heat for 45 minutes to an hour for optimal baking conditions.
  6. Shape the Dough: Lightly flour a clean surface, then gently turn the dough out 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, taut ball.
  7. Let Dough Rest: Transfer the shaped dough onto a piece of parchment paper. Cover it with a clean towel and allow it to rest while the Dutch oven finishes preheating.
  8. Score the Dough: Using a lame or sharp knife, make several moon-shaped cuts on the top of the dough. This step is optional but encourages artisanal crust development and improved oven spring.
  9. Bake the Bread: Carefully lift the parchment paper with the dough and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  10. Finish Baking: Remove the lid and continue baking for an additional 10 to 15 minutes until the crust is deeply browned and the bread’s internal temperature reaches 200°F (93°C). You can check doneness by tapping the bread—it should sound hollow.
  11. Cool the Bread: Remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing to ensure the crumb sets properly.
  12. Serve: Once cool, slice and enjoy this decadent chocolate-infused bread, great on its own or with butter, jam, or your favorite spread.

Notes

  • Using a Dutch oven helps create steam during baking, which is essential for a crispy crust.
  • The 8 to 12-hour rise time allows for maximum flavor development; overnight refrigeration is an option but not required.
  • Instant espresso powder enhances the chocolate flavor without adding a strong coffee taste.
  • Sunflower seeds add a nice crunch but can be omitted for simplicity or allergies.
  • To store, keep wrapped in a clean tea towel at room temperature for up to 2 days or freeze slices for longer storage.

Keywords: no knead bread, chocolate bread, artisan bread, easy bread recipe, cocoa bread, overnight bread, Dutch oven bread, chocolate chunks bread

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