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.