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No-Knead Chocolate Bread Recipe
Prep Time
20 mins
Cook Time
50 mins
Ferment Time
15 hrs
Total Time
16 hrs 10 mins
 

Whip up this irresistible No-Knead Chocolate Bread with our foolproof recipe to indulge in a heavenly aroma, rich taste, and pleasant chew.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 3 cups (15 oz/426 g) bread flour
  • ¼ cup (1 oz/28 g) Dutch process cocoa powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon instant yeast
  • ¾ cup (4½ oz/128 g) bittersweet chocolate chips
  • 2 tablespoons olive oil
  • 1½ cups (12 fl oz/360 ml) water, blood temperature
Instructions
Make the Dough

  1. In a large bowl, mix together the flour, cocoa powder, sugar, salt and yeast. Stir in the chocolate chips.

  2. Add in the oil, then the water and stir until your dough has formed a ball and cleans the bowl (see video about holding back a little water).
  3. Drizzle a little oil into the bowl and coat the dough. Cover tightly with plastic wrap and towel (or shower cap) and let it rise on the counter for 12-18 hours.
The Next Day
  1. Carefully remove the dough from the bowl and place onto a well-floured surface. Dust your hands with flour as well and pull the edges of the dough towards the center creating folds (see video). Do this until your dough is firm and forms a ball.
  2. Flip the ball seam side down onto a sheet of lightly floured parchment paper. Place the parchment into a 8-quart cast iron Dutch oven and put on the lid. Set aside at room temperature to proof for 70 to 90 minutes.
Baking the Bread

  1. Preheat the oven to 450°F (225°C) about 15 minutes before your bread has finished proofing.

  2. When the bread has more than doubled in size then score the top with a bread lame or sharp knife and place back on the lid. (see video)
  3. Place the pot in the oven and bake for 20 minutes covered, then remove the lid and bake for another 20 to 25 minutes uncovered to get a nice, crispy crust.

  4. Carefully remove from the oven and transfer the bread to a cooling rack to cool to room temperature before slicing. I do recommend enjoying it within a few hours of being baked. Store leftovers in an airtight container at room temperature for up to 2 days. Or slice and freeze for up to a month.

Recipe Notes
  • This recipe used bread flour to give the best rise and chew. Since cocoa powder is tenderizing, we recommend sticking with bread flour and not subbing with all-purpose flour for the best lift and texture.
  • This recipe uses instant yeast, which we find gives the best results. If you only have active dry yeast, you can use it for the recipe, but it will need to be proofed first. You can use the warm water required in the recipe to do this.
  • Blood temperature water means that it is the same temperature as your blood. To test this, place a drop of water on your wrist. It should feel neither hot nor cold.
  • For some fun variations, knead in about a cup of toasted, chopped nuts (walnuts are particularly delicious with chocolate, but pecans also work well) or chopped dried fruit along with the chocolate chips.
  • This bread is only slightly sweet. You can make it sweeter by serving it with jam or homemade Nutella, or play up the saltier side by serving it with salted butter or homemade peanut butter or almond butter (be sure to add the salt option).