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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.

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 bread flour, salt, instant yeast, cocoa powder, sugar, and instant espresso or coffee powder until evenly combined.
  2. Add Seeds and Chocolate Chunks: Stir in the sunflower seeds and chocolate chunks evenly throughout the dry mixture to distribute the add-ins.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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