This No-Knead Chocolate Bread is a decadent twist on a classic, blending rich cocoa with a soft, airy crumb that’s impossible to resist. With just 20 minutes of hands-on prep, the dough ferments overnight, developing deep, complex flavors and a tender texture. The result is a loaf that’s slightly crisp on the outside, yet irresistibly moist and chocolatey within.
Perfect for breakfast or dessert, this bread offers a luxurious treat with minimal effort. The 15-hour fermentation ensures a robust flavor, while the 50-minute bake fills your kitchen with an intoxicating aroma. Each slice is a harmonious balance of sweetness and richness, making it a standout for any occasion.
Ingredients for No-Knead Chocolate Bread
- 3 cups (15 oz/426 g) bread flour (all-purpose flour can be substituted)
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon instant yeast
- ¾ cup (4½ oz/128 g) bittersweet chocolate chips (dark or semi-sweet chips work too)
- 2 tablespoons olive oil (or any neutral oil)
- 1½ cups (12 fl oz/360 ml) water, blood temperature (about 98°F/37°C)
Step-by-Step Instructions
- Make the Dough: In a large bowl, mix together the flour, cocoa powder, sugar, salt, and yeast. Stir in the chocolate chips. Add the oil, then the water, and stir until the dough forms a ball and cleans the bowl. (Tip: Hold back a little water if the dough seems too wet.)
- First Rise: Drizzle a little oil into the bowl and coat the dough. Cover tightly with plastic wrap and a towel (or shower cap) and let it rise on the counter for 12-18 hours.
- Shape the Dough: The next day, carefully remove the dough from the bowl and place it onto a well-floured surface. Dust your hands with flour and pull the edges of the dough toward the center, creating folds. Repeat until the dough is firm and forms a ball.
- Second Proof: Flip the ball seam side down onto a sheet of lightly floured parchment paper. Place the parchment into an 8-quart cast iron Dutch oven and put on the lid. Set aside at room temperature to proof for 70 to 90 minutes.
- Preheat the Oven: About 15 minutes before the bread finishes proofing, preheat the oven to 450°F (225°C).
- Score and Bake: When the bread has more than doubled in size, score the top with a bread lame or sharp knife. Place the lid back on the pot and bake for 20 minutes covered. Then, remove the lid and bake for another 20 to 25 minutes uncovered, until the crust is crispy and golden.
- Cool and Serve: Carefully remove the bread from the oven and transfer it to a cooling rack. Let it cool to room temperature before slicing. Enjoy within a few hours for the best texture. Store leftovers in an airtight container at room temperature for up to 2 days, or slice and freeze for up to 1 month.
Perfect Pairings: Serving Suggestions
This No-Knead Chocolate Bread is a delightful treat on its own, but it can be elevated with a few simple pairings. Spread a slice with salted butter for a rich, savory contrast, or drizzle it with honey for a touch of sweetness. For a decadent dessert, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating Tips
To keep your chocolate bread fresh, store it in an airtight container at room temperature for up to 2 days. For longer storage, slice the bread and freeze it in a resealable bag for up to a month. To reheat, simply toast a slice in the oven at 350°F (175°C) for 5-7 minutes or until warm and crispy.
Recipe Variations to Try
Experiment with this recipe by swapping out the bittersweet chocolate chips for milk chocolate or white chocolate for a different flavor profile. You can also add a handful of chopped nuts like walnuts or pecans for extra crunch. For a festive twist, mix in a teaspoon of orange zest to complement the chocolate.
Essential Equipment Guidance
This recipe calls for an 8-quart cast iron Dutch oven, which is key to achieving that perfect crust. If you don’t have one, a heavy oven-safe pot with a tight-fitting lid will work. A bread lame or sharp knife is also essential for scoring the dough before baking, ensuring it rises evenly in the oven.
Common Questions Answered
Wondering if you can use active dry yeast instead of instant? Yes, but you’ll need to activate it in warm water first. Can you skip the long fermentation? Not really—the 12-18 hour rise is crucial for developing flavor and texture. If your dough seems too sticky, dust your hands and surface with a bit more flour when shaping it.
No-Knead Chocolate Bread Recipe
Ingredients
- 3 cups bread flour (15 oz/426 g)
- ¼ cup unsweetened cocoa powder (1 oz/28 g)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- ½ teaspoon instant yeast
- ¾ cup bittersweet chocolate chips (4½ oz/128 g)
- 2 tablespoons olive oil
- 1½ cups water, blood temperature (12 fl oz/360 ml)
Instructions
- Make the Dough
- In a large bowl, mix together the flour, cocoa powder, sugar, salt and yeast. Stir in the chocolate chips.
- Add in the oil, then the water and stir until your dough has formed a ball and cleans the bowl (see video about holding back a little water).
- Drizzle a little oil into the bowl and coat the dough. Cover tightly with plastic wrap and towel (or shower cap) and let it rise on the counter for 12-18 hours.
- The Next Day
- Carefully remove the dough from the bowl and place onto a well-floured surface. Dust your hands with flour as well and pull the edges of the dough towards the center creating folds (see video). Do this until your dough is firm and forms a ball.
- Flip the ball seam side down onto a sheet of lightly floured parchment paper. Place the parchment into a 8-quart cast iron Dutch oven and put on the lid. Set aside at room temperature to proof for 70 to 90 minutes.
- Baking the Bread
- Preheat the oven to 450°F (225°C) about 15 minutes before your bread has finished proofing.
- When the bread has more than doubled in size then score the top with a bread lame or sharp knife and place back on the lid. (see video)
- Place the pot in the oven and bake for 20 minutes covered, then remove the lid and bake for another 20 to 25 minutes uncovered to get a nice, crispy crust.
- Carefully remove from the oven and transfer the bread to a cooling rack to cool to room temperature before slicing. I do recommend enjoying it within a few hours of being baked. Store leftovers in an airtight container at room temperature for up to 2 days. Or slice and freeze for up to a month.
