Yeasted No-Knead Chocolate Bread Recipe
This Yeasted No-Knead Chocolate Bread combines the rich flavor of Dutch process cocoa with the soft sweetness of milk chocolate chips in a simple, no-knead recipe. Perfectly crusty on the outside and tender inside, this bread requires minimal hands-on time and uses a dutch oven to achieve a professional bakery-quality loaf at home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 20 to 26 hours (includes rising and resting times)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Other Ingredients
- 1 cup milk chocolate chips
- 1 1/2 cups water, room temperature
Instructions
- Mix dry ingredients: In a large bowl, whisk together the bread flour, Dutch process cocoa powder, granulated sugar, salt, and instant yeast until fully combined.
- Add chocolate chips and water: Stir in the milk chocolate chips and 1 1/2 cups of room temperature water with a wooden spoon until all the flour is hydrated and a sticky dough forms.
- First rise: Cover the bowl tightly with plastic wrap and place it in a warm, draft-free area to rise for 18 to 24 hours. The dough will become bubbly and increase slightly in volume.
- Shape dough: Remove the dough from the bowl onto a piece of parchment paper and knead it once briefly to form into a ball shape. Cover again with plastic wrap and let rest on the counter for 2 hours. The dough will firm up but not rise significantly during this period.
- Preheat oven and dutch oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a heavy 3.5-quart dutch oven inside the oven to heat thoroughly.
- Bake covered: When ready, carefully remove the hot dutch oven. Using the parchment paper, lift the dough ball and place both parchment and dough inside the dutch oven. Cover with the lid and bake for 30 minutes to create steam and develop the crust.
- Bake uncovered: Remove the lid and bake the bread for an additional 15 minutes until the crust is crisp and the loaf sounds hollow when tapped.
- Cool and serve: Allow the bread to cool slightly before slicing and serving. Enjoy with cream cheese or salted butter for a delicious treat.
Notes
- This bread is much firmer than regular no-knead bread and will keep its shape well.
- Ensure the water is at room temperature to properly activate the yeast without killing it.
- Using a dutch oven is crucial for developing a crispy crust and perfect crumb.
- Do not skip the long fermentation time; it deepens the flavor and texture.
- Store leftovers in an airtight container or freeze to maintain freshness.
Keywords: no-knead bread, chocolate bread, easy bread recipe, homemade bread, chocolate chip bread, Dutch oven bread, yeasted bread
