Looking for a fuss-free and easy bread recipe? Try this Double Chocolate No-Knead Bread! It’s a foolproof homemade bread that’s loaded with melty chunks of chocolate. A perfect easy-to-make loaf for sweet morning toast or tasty afternoon snack. It’s even delicious as dessert 😉
INGREDIENTS + INSPIRATION
If you’ve never had a slice of decadent chocolate bread, you’re in for a treat! The good news is that while this bread may taste fancy, it’s made with only 5 simple ingredients you probably already have in your pantry.
This No-Knead bread was originally inspired by Pinch of Yum – this version is just as simple, but has a lovely chocolate twist! One more equipment note – this double chocolate bread gets baked in a dutch oven with the lid on so that the inside is perfectly fluffy, then the lid gets removed for the last bit of baking so that the edges come out nice and crispy!
HOW TO MAKE DOUBLE CHOCOLATE NO-KNEAD BREAD
Making your own artisan bread may sound intimidating, but this Double Chocolate No-Knead Bread couldn’t be easier to make! Just like the name says, there’s no kneading involved—you simply mix all of your ingredients together the night before, let your dough sit, then pop it in a pre-heated cast iron pot the next day! Viola, you have yourself a warm, melty slice of chocolate toast for breakfast 🙂
Whisk together flour, cocoa powder, sugar, salt, and yeast in a large bowl and form a well in the center. Mix in water, then the chocolate chips. Cover bowl with plastic wrap and let sit out overnight.
Once dough has doubled in size, transfer to a floured work surface and pinch the edges towards the top to shape it. Repeat until a tight ball forms, then flip onto a piece of parchment paper.
Place dough and parchment paper into a preheated dutch oven and bake. Let cool before slicing (if you can wait 😉).
Store the loaf at room temperature in a tight-fitting container for up to 5 days. You can also pre-slice the bread and freeze it for up to 2 months—simply take out a slice or two and pop them in the toaster whenever a craving strikes!
This Double Chocolate No-Knead Bread is so yummy you can enjoy it on its own (I recommend toasting it so the chocolate gets melty 😉). If you’d like to make things even more decadent, you can top your slice with jam or your favorite nut butter (I love peanut butter with mine!). This would also make a very cute date night dessert by adding some fresh fruit on top like sliced strawberries—if you’re a serious chocolate lover like I am, you could even drizzle some melted dark chocolate over top!
COOKING TIPS + FAQ:
- Should I use instant yeast or dry active yeast? Either will work!
- Do I have to use all-purpose flour?Yes, the consistency will come out much better with AP flour rather than whole wheat flour or even bread flour.
- Can I add in extra ingredients? Absolutely! You can add up to 1 cup of chopped nuts or seeds such as walnuts, pecans, pumpkin seeds, etc. for an extra crunch.
- Can I cut into this warm? *Technically* you should let your bread sit until cool to allow the gluten structure to set up. But if you do decide to cut into it while it’s nice and steamy and the chips are still melty? Well, I certainly wouldn’t judge you 😉
This super rich Double Chocolate No-Knead Bread is a fluffy, chocolate-filled loaf with the perfect crispy edges! A melty chunk of chocolate in every bite!
- 3 cups (405 g) all-purpose flour
- 1/4 cup (18 g) cocoa or cacao powder
- 2 tablespoons cane sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon active dry yeast or instant yeast (I used reg)
- 1 1/2 cups (355 ml) + 2 tablespoons room temperature water, divided
- 3/4 cup (134 g) dairy-free chocolate chips or chocolate chunks
- Prep: Add the flour to a large mixing bowl, then sift in the cacao powder. Add the sugar, salt, and yeast, then whisk well until combined. Form a well in the center of the dough, then pour in the water and mix with a wooden spoon. Once the dough starts to thicken (there will still be some flour left), add in the chocolate chips and mix well, until all of the flour is absorbed. The dough will be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap (I like to use a rubber band to seal it tight) then set aside and let rest for 12 to 18 hours.
- Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat for 30 minutes. Set a sheet of parchment paper aside.
- Shape the Dough: After the dough has rested overnight it should have at least doubled in size and appear very loose and bubbly. Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! (Remember: NO KNEAD.) Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper. I like to do this right before taking the cast iron out of the oven.
- Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes to get a nice and crispy crust.
- Serve: Remove from the oven and transfer to a cooling rack. Let cool before slicing…or slice it while it’s warm and the chocolate chips melty, I won’t judge 😉