The Easiest No-Knead Chocolate Bread Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar

Dark chocolate offers richer flavor and less sugar.

Start by mixing the dry ingredients: bread flour, Dutch process cocoa powder, granulated sugar, salt, and instant yeast in a large bowl.

Add chocolate chips to the dry mixture, ensuring they are good quality and bittersweet.

Pour in olive oil for flavor and moisture, then add lukewarm water gradually until the dough comes together to form a ball.

Use your hands to mix the dough, ensuring it is not too wet or soggy.

Cover the bowl tightly with cling wrap and place a clean tea towel on top.

Let the dough ferment at room temperature for 12 to 18 hours to develop flavor and texture.

After fermentation, turn the dough out onto a floured surface and stretch it by pulling it from the outside to the center four times to strengthen it.

Shape the dough into a tight ball and let it proof for an additional hour.

Preheat the oven with a Dutch oven inside to 450°F (232°C).

Once preheated, carefully place the dough seam side down into the hot Dutch oven.

Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is dark brown.

Let the bread cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens