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Irresistible Chocolate No Knead Bread for Easy Baking Bliss Recipe

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★★★★★

4.6 from 72 reviews

This Irresistible Chocolate No Knead Bread combines the rich flavors of cocoa and chocolate chunks with a perfectly chewy texture, making it an easy yet indulgent baking delight. With minimal hands-on effort, this bread offers a deep chocolate flavor enhanced by espresso and the optional crunch of sunflower seeds. Perfect for breakfast, snacks, or as a unique dessert bread.

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. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, salt, instant yeast, cocoa powder, granulated sugar, and instant espresso or coffee powder until thoroughly combined.
  2. Add Chocolate and Seeds: Stir in the chocolate chunks and sunflower seeds, distributing them evenly throughout the dry mix.
  3. Mix Dough: Pour in the room temperature water and stir with a wooden spoon or spatula until a rough, sticky dough forms. No kneading needed!
  4. First Rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise at room temperature for 8 to 12 hours, allowing natural fermentation to develop flavor and texture.
  5. Preheat Oven and Dutch Oven: Place a Dutch oven with its lid in a cold oven. Set the oven temperature to 450°F (232°C) and allow the Dutch oven to heat for 45 minutes to 1 hour.
  6. Shape Dough: Lightly flour a clean work surface and carefully turn the dough out onto it. Shape it gently into a round ball without kneading.
  7. Rest Dough: Transfer the dough ball onto a piece of parchment paper and let it rest while the oven and Dutch oven finish preheating.
  8. Score Dough: Using a sharp knife or a razor blade, score the top of the dough if desired to help control the bread’s expansion during baking.
  9. Transfer to Dutch Oven: Carefully lift the parchment paper with dough and place it inside the hot Dutch oven. Cover with the lid.
  10. Bake Covered: Bake the bread for 30 minutes with the lid on to trap steam for optimal crust development.
  11. Bake Uncovered: Remove the lid and continue baking for an additional 10 to 15 minutes until the crust is deeply browned and crackly.
  12. Cool: Transfer the bread to a wire rack and allow it to cool completely before slicing to ensure the crumb sets properly.

Notes

  • Using bread flour helps achieve the desired chewy texture, but all-purpose flour can be substituted with slightly different results.
  • The espresso or coffee powder enhances the chocolate flavor without imparting a coffee taste.
  • Sunflower seeds are optional but add a pleasant crunch and nutty flavor.
  • Ensure the Dutch oven is well heated for proper oven spring and crust development.
  • This bread keeps well for 2-3 days when stored in an airtight container; reheat slices for best texture.
  • Do not skip the resting time as it allows gluten development and flavor to build without kneading.

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

Find it online: https://www.sanacooks.com/irresistible-chocolate-no-knead-bread-for-easy-baking-bliss-recipe/