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Chocolate No Knead Bread Recipe

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★★★★★

4.8 from 52 reviews

This Irresistible Chocolate No Knead Bread recipe combines the chewy texture of traditional bread with the rich flavors of cocoa and chocolate chunks, making it a delightful treat for chocolate lovers. The no-knead method simplifies the baking process, requiring minimal effort while delivering bakery-quality results. With a long, slow rise and baking in a preheated Dutch oven, the bread develops a crunchy crust and a tender, flavorful crumb. Optional sunflower seeds add a pleasing texture contrast. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 3.5 cups bread flour
  • 1 teaspoon salt
  • 0.5 teaspoon instant yeast
  • 0.25 cup cocoa powder
  • 2.5 tablespoons granulated sugar
  • 1 tablespoon instant espresso or coffee powder

Add-ins

  • 0.75 cup chocolate chunks
  • 0.25 cup sunflower seeds (optional)

Wet Ingredients

  • 1.75 cups room temperature water

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the bread flour, salt, instant yeast, cocoa powder, granulated sugar, and instant espresso powder. Stir well to evenly distribute all dry ingredients.
  2. Add Chocolate and Seeds: Incorporate the chocolate chunks and sunflower seeds into the dry mixture, stirring until they are evenly dispersed throughout the flour mixture.
  3. Form Dough: Pour in the room temperature water and stir with a spoon or spatula until a rough, sticky dough forms. No kneading is required; just ensure everything is combined.
  4. First Rise: Cover the bowl with plastic wrap or a clean towel and let the dough rise at room temperature for 8 to 12 hours. The dough will become bubbly and nearly double in size.
  5. Preheat Oven and Dutch Oven: About 45 minutes before baking, place a Dutch oven with its lid inside a cold oven and preheat the oven to 450°F (230°C). This ensures the Dutch oven is hot and ready to create the perfect crust.
  6. Shape Dough: Lightly flour a work surface and gently turn the dough out onto it. Shape the dough carefully into a ball without deflating it too much.
  7. Rest Dough: Place the dough ball onto a sheet of parchment paper and let it rest while the oven finishes heating.
  8. Score Dough (Optional): Using a sharp knife or bread lame, score the top of the dough to allow for expansion during baking, creating an attractive pattern.
  9. Bake Covered: Carefully lift the parchment paper with the dough and transfer it into the hot Dutch oven. Cover with the lid and bake for 30 minutes. This traps steam, essential for a crispy crust.
  10. Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes, allowing the bread to develop a deep, chocolatey brown crust.
  11. Cool: Transfer the baked bread to a wire rack and allow it to cool completely before slicing. This helps set the crumb and enhances flavor.

Notes

  • Using bread flour creates a chewier texture due to its higher protein content.
  • The optional sunflower seeds add texture but can be omitted if preferred.
  • Instant espresso powder intensifies the chocolate flavor without adding a strong coffee taste.
  • Do not skip preheating the Dutch oven, as it is crucial for achieving a crispy crust.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • No kneading is needed, making this recipe accessible for beginners.

Keywords: no knead bread, chocolate bread recipe, easy bread baking, chocolate loaf, Dutch oven bread, homemade bread, chocolate no knead loaf

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