This Chocolate No-Knead bread is a heavenly surprise. The chocolate’s rich tones, abundant chocolate chunks, and crisp crust offer an ideal slice, perfect for spreading with peanut butter or Nutella. This bread isn’t overly sweet, making it a wonderful addition to a brunch buffet or a delight for both the young and young at heart.
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Heavenly Delights: Chocolate No-Knead Bread Recipe
Indulging in the delightful combination of chocolate and bread is a treat like no other. If you’re looking for a unique twist on traditional bread recipes, then Chocolate No-Knead Bread is your answer.
This heavenly creation brings together the rich, comforting flavors of chocolate and the simplicity of a no-knead bread recipe, resulting in a mouthwatering treat that will leave you craving for more.
The Magic of Chocolate Bread
Chocolate bread, sometimes referred to as “bread and chocolate,” is a delightful fusion of two beloved comfort foods. It combines the earthy aroma of freshly baked bread with the decadence of chocolate, making it a perfect choice for anyone with a sweet tooth.
Why No-Knead Bread?
The beauty of this recipe lies in its simplicity. No-knead bread recipes have gained popularity for their ease of preparation. By eliminating the need for laborious kneading, you can enjoy the process of making bread without the effort. When paired with the rich flavors of chocolate, it’s a match made in culinary heaven.
Baking with a Dutch Oven
To achieve that perfect crust and texture, many bakers turn to a Dutch oven when making no-knead bread. The Dutch oven’s ability to trap steam while baking helps create a crisp, golden crust that pairs beautifully with the chocolatey interior. So, if you’re aiming for bakery-quality results, consider using a Dutch oven for your chocolate bread recipe.
Chocolate Dutch Oven No-Knead Bread is a delightful and unexpected twist on traditional bread recipes. Its rich chocolate flavors, combined with the simplicity of a no-knead approach and the magic of a Dutch oven, make it a must-try for bread enthusiasts and chocolate lovers alike.
Whether you’re enjoying it for breakfast, as part of a brunch buffet, or as an anytime snack, this chocolate bread recipe promises to be a heavenly delight for your taste buds.
Chocolate No Knead Bread: Ingredients & Equipment
To make Chocolate No Knead Bread, you will need …
- bread flour – If you don’t have bread flour, you can substitute it with all-purpose flour. Just keep in mind that the texture and rise might be slightly different. To make the bread healthier, you can replace a portion of the bread flour with whole wheat flour. However, be aware that whole wheat flour may result in a denser loaf.
- instant yeast – You can substitute it with active dry yeast. Just make sure to activate the active dry yeast in warm water before using it in the recipe.
- cocoa powder – If you prefer a more intense chocolate flavor, you can substitute cocoa powder with cacao powder. Cacao powder is less processed and retains more of the chocolate’s natural flavors.
- granulated sugar – If you’re out of regular sugar, brown sugar can be used as a substitute. It will add a subtle caramel-like flavor.
- instant espresso – If you don’t have instant espresso, instant coffee powder can be used as a substitute for a coffee flavor.
- chocolate chunks (not chips)
- sunflower seeds (optional) – You can customize your bread with other nuts or seeds of your choice, such as chopped almonds, walnuts, or flaxseeds.
- room temperature water
- large mixing bowl
- wooden spoon or dough whisk
- clean kitchen towel or plastic wrap
- Dutch oven
- parchment paper
- digital thermometer
- lame or sharp knife, optional
Serving Suggestions for Chocolate No Knead Bread
- Sliced with Butter: Serve warm slices of bread with a generous spread of butter. The combination of warm, crusty bread and melting butter complements the chocolatey interior beautifully.
- Nutella or Chocolate Spread: For an extra dose of chocolate goodness, spread Nutella or your favorite chocolate spread on slices of bread.
- Peanut Butter: Chocolate and peanut butter are a classic pairing. Spread creamy or crunchy peanut butter on slices of the bread for a delightful flavor contrast.
- French Toast: Transform your bread into a decadent breakfast by using it to make French toast. Dip slices in a mixture of eggs, milk, and cinnamon, then fry until golden brown. Top with maple syrup and fresh berries for a luxurious breakfast treat.
- Bread Pudding: Cube the bread and use it to make a chocolate bread pudding. Combine it with a mixture of milk, eggs, sugar, and chocolate chips. Bake until set, and you’ll have a rich and comforting dessert.
- Dessert Sandwiches: Make dessert sandwiches by spreading ice cream, whipped cream, or mascarpone cheese between slices of bread. Add fruit, chocolate chips, or nuts for extra flavor and texture.
- Toasted: Toasting slices of this bread can enhance its flavor and provide a satisfying crunch. You can enjoy it as is or with your favorite spreads.
- Serve with Coffee or Tea: Enjoy slices of bread as a delightful accompaniment to your morning coffee or afternoon tea. The chocolate flavor pairs wonderfully with hot beverages.
- Brunch Buffet: If you’re hosting a brunch, consider including this bread as part of a buffet. It can be served alongside other bread, pastries, fruits, and spreads, allowing guests to create their own customized treats.
- Gift or Party Favor: Wrap individual slices of bread in decorative packaging and give them as gifts or party favors. It’s a thoughtful and delicious gesture.
Chocolate No Knead Bread: FAQs
Chocolate No-Knead Bread is a unique variation of traditional no-knead bread that incorporates cocoa powder and chocolate chunks into the dough. It combines the rich, earthy flavors of chocolate with the simplicity of a no-knead bread recipe.
No, this Dutch oven no knead bread is not overly sweet. While it contains chocolate, it is not as sweet as traditional desserts. The sweetness primarily comes from the chocolate chunks, but the bread itself has a balanced flavor that makes it suitable for various occasions, including brunch.
Yes, you can use different types of chocolate depending on your preference. Dark chocolate, milk chocolate, or semi-sweet chocolate chunks are common choices. The choice of chocolate will affect the sweetness of the bread.
While using a Dutch oven is recommended to achieve a crisp crust and even baking, you can still make this bread without one. You can use an oven-safe pot or even a baking sheet, but the results may vary in terms of crust texture.
Yes, you can easily double the recipe to make either one large loaf or two smaller loaves. Adjust the baking time accordingly to ensure they are fully cooked.
Yes, you can freeze Chocolate No-Knead Bread for 3-4 months. It’s advisable to pre-slice the bread before freezing for convenience. Thaw it overnight in a cold oven, or you can toast it directly from the freezer.
After the bread has cooled, store it in the Dutch oven or another non-airtight container at room temperature for 4-5 days. Avoid using an airtight container, as it can encourage mold growth. You can refrigerate it for longer use.
Other recipes you may enjoy
- 3-1/2 cups bread flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/4 cup cocoa powder
- 2-1/2 tablespoons granulated sugar
- 1 tablespoon instant espresso or coffee
- 3/4 cup chocolate chunks (not chips)
- 1/4 cup sunflower seeds (optional)
- 1-3/4 cup room temperature water
- Add all dry ingredients except sunflower seeds and chocolate chunks into a large mixing bowl and stir with a whisk till the cocoa is incorporated into the flour.
- Add sunflower seeds and chocolate chunks, and give a quick stir.
- Add the water and, using a wooden spoon or dough whisk, stir till a rough and sticky dough forms and all the dry ingredients are incorporated.
- Cover the bowl with a clean kitchen towel or plastic wrap and set aside for 8-12 hours to rise.
- 1 hour before baking the bread, add a Dutch oven with a cover to a cold oven, preheat to 450°F, and let heat for 45 minutes to an hour.
- Lightly flour a surface and drop the dough onto it. Dust your hands with flour and fold the dough in half from right to left. Repeat folding from top to bottom. Tuck the edges of the dough under, forming a smooth ball.
- Place onto parchment paper, cover with a clean towel, and let rest till the oven is ready.
- Using a lame or sharp knife, make a few moon-shaped cuts into the top of your bread. This step is optional but helps to create those wonderful crusty edges on top of your bread.
- Lift bread into the Dutch oven with the parchment paper, being careful not to touch the hot Dutch oven.
- Bake for 30 minutes, remove the lid, and bake for another 10-15 minutes. The bread is baked when the internal temperature is at 200F. If you don’t have a digital thermometer, tapping on the bread should result in a hollow sound when done.
- Remove the bread from the Dutch oven and let it cool.
- Once cool, slice and enjoy.
- After the bread has cooled, store it in the Dutch oven or another non-airtight container at room temperature for 4-5 days. Avoid using an airtight container, as it can encourage mold growth. You can refrigerate it for longer use.
- You can freeze Chocolate No-Knead Bread for 3-4 months. It's advisable to pre-slice the bread before freezing for convenience. Thaw it overnight in a cold oven, or you can toast it directly from the freezer.
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Nutrition Information:Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 135Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 284mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.