Introduction

This yeasted no-knead chocolate bread is a delicious twist on the classic no-knead loaf, featuring rich cocoa and sweet milk chocolate chips. It’s simple to prepare, requiring minimal hands-on time, and delivers a tender, flavorful loaf perfect for breakfast or a cozy snack.

A round loaf of dark brown bread with a thick, rough crust and scattered burnt black spots sits on a white marbled textured surface, partly wrapped in a beige cloth. The crust has deep cracks and a slightly crispy look, showing the dense, rustic texture of the bread. Next to the bread, there is a long bread knife with a silver blade and a large serrated edge. The whole scene has soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups bread flour
1/4 cup Dutch process cocoa powder
2 tablespoons granulated sugar
1 1/2 teaspoons table salt
1/2 teaspoon instant yeast
1 cup milk chocolate chips
1 1/2 cups water, room temperature

Instructions

Step 1: In a large bowl, combine the bread flour, cocoa powder, sugar, salt, and instant yeast. Whisk these dry ingredients together until evenly mixed.
Step 2: Add the milk chocolate chips and water to the dry ingredients. Stir with a wooden spoon until all the flour is hydrated and a sticky dough forms.
Step 3: Cover the bowl with plastic wrap and place it in a warm, draft-free spot. Let the dough rise for 18 to 24 hours, allowing the flavors to develop fully.
Step 4: After rising, transfer the dough onto a piece of parchment paper and knead it gently once, shaping it into a ball. Cover the dough ball loosely with plastic wrap and let it rest on the counter for 2 hours.
Step 5: About 30 minutes before the resting period ends, preheat your oven to 450°F (230°C). Place a 3.5-quart heavy Dutch oven inside to heat as well.
Step 6: When ready, carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough ball and place both parchment and dough into the pot. Cover with the lid and bake for 30 minutes.
Step 7: Remove the lid and bake the bread uncovered for an additional 15 minutes, until the crust is set and the bread sounds hollow when tapped.
Step 8: Let the bread cool slightly before slicing. Serve warm with cream cheese or salted butter for an indulgent treat.

Tips & Variations

For a richer chocolate flavor, try adding a tablespoon of espresso powder to the dry ingredients.
Swap milk chocolate chips for dark chocolate chips if you prefer a more intense taste.
Make sure your water is at room temperature to help the yeast activate properly during the long rise.
If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid to trap steam for a crusty loaf.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices directly from the freezer. Reheat leftover bread in a low oven for 10 minutes to restore its crustiness.

How to Serve

A rustic round chocolate bread loaf with a dark brown, cracked crust dotted with darker chocolate chunks sitting on a wooden board, a sharp silver knife slicing through the loaf horizontally near the bottom, showing its dense texture and thick crust layers, crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you should dissolve the active dry yeast in warm water and let it sit for about 5 minutes before adding it to the dry ingredients. This step helps activate the yeast properly.

Why does the dough need to rise for 18 to 24 hours?

The extended rise time allows the yeast to develop more flavor and improves the bread’s texture, resulting in a tender crumb and complex taste without the need for kneading.