Introduction

This irresistible chocolate no-knead bread combines the ease of no-knead baking with the rich flavors of cocoa and chocolate chunks. Perfect for anyone craving a soft, chewy, and slightly sweet loaf with an indulgent twist.

Chocolate No Knead Bread Recipe - Recipe Image

Ingredients

3.5 cups bread flour (opt for bread flour for that perfect chewy texture)
1 teaspoon salt (enhances the flavors of the bread)
0.5 teaspoon instant yeast (helps the dough rise effortlessly)
0.25 cup cocoa powder (adds a rich chocolate flavor)
2.5 tablespoons granulated sugar (right amount of sweetness)
1 tablespoon instant espresso or coffee (intensifies the chocolate flavor)
0.75 cup chocolate chunks (choose chunks for a more indulgent bite)
0.25 cup sunflower seeds (optional for added texture)
1.75 cups room temperature water (ensures the dry ingredients meld beautifully)

Instructions

Step 1: Combine all dry ingredients—bread flour, salt, instant yeast, cocoa powder, sugar, and instant espresso or coffee—in a large mixing bowl.
Step 2: Add the sunflower seeds and chocolate chunks to the dry mixture and stir well to distribute evenly.
Step 3: Pour in the room temperature water and stir until a rough, sticky dough forms.
Step 4: Cover the bowl and let the dough rise at room temperature for 8 to 12 hours, until bubbly and doubled in size.
Step 5: About an hour before baking, place a Dutch oven with its lid in a cold oven and preheat to 450°F (230°C).
Step 6: Lightly flour a work surface and gently shape the dough into a ball without kneading.
Step 7: Transfer the dough ball onto a piece of parchment paper and let it rest while the oven heats fully.
Step 8: If desired, score the top of the dough with a sharp knife or razor for a professional finish.
Step 9: Carefully transfer the dough on parchment into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Step 10: Remove the lid and bake for an additional 10 to 15 minutes to deepen the crust color.
Step 11: Remove the bread from the oven and cool completely on a wire rack before slicing.

Tips & Variations

For extra indulgence, swap sunflower seeds with chopped nuts like walnuts or pecans.
Using instant espresso powder heightens the chocolate flavor, but you can omit it if preferred.
If you don’t have a Dutch oven, bake on a preheated baking stone and place a tray of water in the oven to create steam.
Letting the dough rise overnight enhances flavor and texture, so plan ahead for best results.

Storage

Store the cooled bread in a paper bag at room temperature for up to 3 days to maintain the crust’s texture. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. To reheat, warm slices in a toaster or oven to revive the bread’s soft interior and slightly crisp crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour’s higher protein content gives a chewier texture and better rise, making the loaf more satisfying.

What if I don’t have a Dutch oven?

You can bake the bread on a preheated baking stone or tray and create steam in the oven with a pan of hot water. This helps develop a crispy crust similar to Dutch oven baking.

Chocolate No Knead Bread Recipe

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4.9 from 52 reviews

This Irresistible Chocolate No Knead Bread combines the ease of no-kneading with the decadence of rich chocolate, espresso, and crunchy sunflower seeds for a bakery-quality treat you can make at home. Perfectly chewy and deeply flavored, this bread is simple to prepare and bake using a Dutch oven, making it a delightful option for both novice and experienced bakers looking for an easy, flavorful bread recipe.

Author: Zane
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 8 hours 60 minutes (includes 8-12 hour rising time)
Yield: 1 medium-sized loaf (about 8–10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Combine Dry Ingredients: In a large mixing bowl, whisk together bread flour, salt, instant yeast, cocoa powder, sugar, and instant espresso or coffee powder until evenly combined.
Add Seeds and Chocolate Chunks: Stir in the sunflower seeds and chocolate chunks evenly throughout the dry mixture to distribute the add-ins.
Add Water and Form Dough: Pour in the room temperature water and mix with a spoon until a rough, sticky dough forms. Do not knead; just ensure ingredients are fully incorporated.
First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 8 to 12 hours, allowing the dough to ferment and develop flavor and structure.
Preheat Dutch Oven: Place a Dutch oven with its lid inside a cold oven and preheat to 450°F (230°C). Heat the Dutch oven for 45 minutes to 1 hour to ensure it is thoroughly hot.
Shape the Dough: Lightly flour a work surface, gently turn the dough out, and shape it into a round loaf ball without aggressively kneading. Place the dough onto parchment paper and let it rest while the oven heats up.
Score the Bread: Using a sharp knife or bread lame, score the top of the dough with a few shallow cuts if desired to allow controlled expansion during baking.
Bake Covered: Carefully transfer the dough on parchment into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. This traps steam that helps create a crispy crust.
Bake Uncovered: Remove the lid and bake for an additional 10 to 15 minutes to deepen the crust color and finish baking the bread through.
Cool Before Slicing: Take the bread out of the Dutch oven and cool on a wire rack completely before slicing to allow the crumb to set perfectly.

Notes

This bread is best enjoyed within 2 days for optimal freshness but can be frozen for longer storage.
Room temperature water is essential to activate the yeast without killing it.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid can be used as a substitute.
Sunflower seeds are optional but add delightful texture and a nutty flavor to the bread.
The long fermentation time enhances flavor and achieves the perfect chewy crumb without kneading.

Keywords: no knead bread, chocolate bread, easy bread recipe, Dutch oven bread, homemade bread, chocolate no knead bread, espresso chocolate bread, sunflower seed bread