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Irresistible Chocolate No Knead Bread

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A cozy, easy-to-make chocolate bread with a tender crumb and melty chocolate pockets, perfect for slow weekend breakfasts or cozy treats without the fuss of kneading.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp (3g) instant yeast
  • 2 tbsp (25g) sugar
  • 1 tsp (6g) salt
  • 1 1/2 cups (355ml) warm water (about 100°F / 38°C)
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • Optional: 1 tsp vanilla extract
  • Optional: A handful of chopped nuts like walnuts or pecans

Instructions

  1. Mix the dry ingredients: In a large mixing bowl, combine flour, cocoa powder, instant yeast, sugar, and salt. Stir to distribute evenly (about 2 minutes).
  2. Add warm water and vanilla extract (if using). Stir with a wooden spoon or spatula until a shaggy, sticky dough forms (3-4 minutes).
  3. Fold in chocolate chips and nuts (if using) gently to distribute without overmixing.
  4. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
  5. Lightly flour a work surface and gently scrape out the dough. Shape into a rough ball by folding edges underneath. Sprinkle a bit of flour on top to prevent sticking.
  6. Place the dough ball on parchment paper and cover lightly with a towel. Let rest for 1 to 2 hours until puffed.
  7. Preheat oven to 450°F (230°C) with a Dutch oven or heavy oven-safe pot with lid inside for 30 minutes.
  8. Carefully remove the hot pot from the oven. Lift the parchment paper with dough and place inside the pot. Cover with lid and bake for 30 minutes.
  9. Remove lid and bake for an additional 10-15 minutes until crust is deep brown and crackly.
  10. Transfer bread to a wire rack and cool for at least 1 hour before slicing.

Notes

Use fresh yeast and maintain water temperature around 100°F (38°C) for best rise. Toss chocolate chips lightly in flour before folding to prevent sinking. For crustier bread, remove lid for last 10-15 minutes of baking and watch closely to avoid burning. Let bread cool completely before slicing to set crumb. Store wrapped at room temperature up to 3 days or freeze sliced up to 3 months.

Nutrition

Keywords: chocolate bread, no knead bread, easy bread recipe, homemade bread, chocolate chips, cozy breakfast, no knead chocolate bread

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