The Easiest No-Knead Chocolate Bread Recipe

By Bigger Bolder Baking · 150 min

Ingredients

Instructions

1. In a large bowl, mix the flour, cocoa powder, sugar, salt and yeast, then stir in the chocolate chips.
2. Add the oil, then the water, and stir until the dough forms a ball and cleans the sides of the bowl. Hold back a little water if needed.
3. Coat the dough with a little oil, cover tightly and let it rise on the counter for 12 to 18 hours.
4. The next day, turn the dough out onto a well-floured surface, dust your hands with flour, and fold the edges toward the center until the dough is firm and forms a ball.
5. Flip the ball seam side down onto a sheet of lightly floured parchment, put the parchment in an 8-quart cast-iron Dutch oven, cover with the lid, and let proof at room temperature for 70 to 90 minutes.
6. Preheat the oven to 450°F (225°C) about 15 minutes before proofing ends.
7. When the dough has more than doubled, score the top with a lame or sharp knife and replace the lid.
8. Bake in the covered pot for 20 minutes, then remove the lid and bake 20 to 25 minutes more for a crisp crust.
9. Transfer to a rack and let cool to room temperature before slicing.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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