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No-Knead Chocolate Bread Recipe

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

8 Servings

Prep Time: 20 min Cook Time: 50 min Total Time: 970 min

https://www.biggerbolderbaking.com/no-knead-chocolate-bread/

Make the Dough
In a large bowl, mix together the flour, cocoa powder, sugar, salt and yeast. Stir in the chocolate chips.
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).
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
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.
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
Preheat the oven to 450°F (225°C) about 15 minutes before your bread has finished proofing.
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)
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.
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.

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

Step 1

Make the Dough

Step 2

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

Step 3

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).

Step 4

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.

Step 5

The Next Day

Step 6

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.

Step 7

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.

Step 8

Baking the Bread

Step 9

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

Step 10

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)

Step 11

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.

Step 12

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.