This no-knead chocolate bread is a delightful twist on traditional bread, combining rich chocolate flavor with a crusty exterior and soft, airy interior. Perfect for breakfast or as a sweet treat, this recipe is simple and requires minimal effort.
Using a Dutch oven helps create a perfect baking environment, ensuring even heat distribution and a beautifully baked loaf. You can easily adjust the chocolate content to suit your taste.
Captivating Chocolate Bread
Chocolate bread offers a unique twist on traditional baking, merging the comforting qualities of bread with the indulgence of chocolate.
This delightful creation features a crispy crust that gives way to a soft, airy interior, making each slice a treat.
The addition of chocolate chips enhances the flavor, providing bursts of sweetness throughout the loaf.
Creating the Perfect Dough
The process begins with simple ingredients that come together to form a shaggy dough.
Mixing all-purpose flour, cocoa powder, salt, and instant yeast creates a solid base.
Once warm water is added, the dough transforms, ready to rise and develop its rich character over time.
Allowing the dough to rest for 12 to 18 hours is essential.
This long fermentation period not only enhances the flavor but also contributes to the bread’s airy texture.
Mastering the Baking Technique
Baking in a Dutch oven is a game changer for achieving that perfect crust.
Preheating the Dutch oven ensures that the bread bakes evenly, creating a beautifully browned exterior.
Once the dough is shaped and placed inside, covering it allows steam to circulate, further enhancing the crust’s quality.
After 30 minutes of covered baking, removing the lid reveals a stunning loaf, ready for its final browning.
The additional 15 minutes in the oven will yield a deep, rich color that is simply irresistible.
Serving Suggestions
Once cooled, slicing the bread reveals its inviting dark color and texture.
Each slice can be enjoyed on its own or paired with a spread of butter or cream cheese for a delightful breakfast or snack.
This chocolate bread also makes a wonderful addition to any brunch table, impressing guests with its unique flavor.
Storing and Enjoying Leftovers
To keep the bread fresh, store it in an airtight container at room temperature.
It can last for several days, but it’s unlikely to stick around for long!
For longer storage, consider freezing slices for a quick treat anytime.
Simply toast or warm them up for a comforting experience that brings the aroma of freshly baked chocolate bread back to life.
Final Thoughts on Chocolate Bread
This no-knead chocolate bread is not just a recipe; it’s an experience that combines simplicity with indulgence.
With minimal effort and a little patience, anyone can create a loaf that is sure to impress.
Whether enjoyed warm from the oven or as part of a leisurely breakfast, this chocolate bread is a delightful addition to any kitchen.
Easy No-Knead Chocolate Bread
This recipe yields a delicious chocolate bread that is crusty on the outside and soft on the inside. It takes about 12 hours to rise and 45 minutes to bake, serving approximately 8 slices.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
- 1 cup chocolate chips or chunks
- Extra flour for dusting
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, salt, and instant yeast until well combined.
- Add Water: Pour in the warm water and mix until a shaggy dough forms. Stir in the chocolate chips or chunks.
- First Rise: Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for 12-18 hours, until the surface is dotted with bubbles.
- Preheat Oven: About 30 minutes before baking, place a Dutch oven (with the lid) in the oven and preheat to 450°F (232°C).
- Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. With floured hands, shape it into a ball. Let it rest for 30 minutes.
- Bake: Carefully remove the hot Dutch oven from the oven. Place the dough inside (you can use parchment paper for easier removal) and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until the bread is crusty and deep brown.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 15 minutes
- Rise Time: 12-18 hours
- Cook Time: 45 minutes
- Total Time: 12-19 hours
- Servings: 8 slices
- Calories: 210kcal
- Fat: 6g
- Protein: 4g
- Carbohydrates: 36g