I mix a simple bowl of flour cocoa and yeast and I wait while the dough rests and grows. This chocolate bread recipe keeps the work light and the payoff big. I slice a warm loaf and the kitchen smells like a bakery and a little like a candy shop. We skip the mixer and the arm workout and use an easy no knead bread recipe. The crust stays tender and the crumb holds soft chocolate notes. If any slices last until the next day I turn them into a quick chocolate bread pudding recipe and nobody argues. Banana days show up and I use a slice as a side for a banana bread chocolate chip recipe or I fold cubes into a banana bread with chocolate chips recipe treat. For sandwiches this loaf behaves like a no knead sandwich bread recipe so lunch feels cozy. For dessert night the same slices welcome a white chocolate bread pudding recipe and the table gets quiet for a minute.

1) Key Takeaways
2) Easy Chocolate No Knead Bread Recipe
3) Ingredients for Chocolate No Knead Bread
4) How to Make Chocolate No Knead Bread
5) Tips for Making Chocolate No Knead Bread
6) Making Chocolate No Knead Bread Ahead of Time
7) Storing Leftover Chocolate No Knead Bread
8) Try these Bread recipes next
9) Chocolate No Knead Bread
10) Nutrition

1) Key Takeaways

We bake a cozy loaf that reads simple and tastes rich. I lean on a chocolate bread recipe that skips heavy work. The bowl sits. The dough grows. The crust sets with a gentle crackle and the crumb stays soft. Two uses of the phrase chocolate bread recipe here make sense in this kitchen story and help you find it again later.

We mix pantry staples and cocoa. Warm water wakes the yeast and nudges a slow rise. No mixer waits on the counter. No knead bread recipe fits a busy day and a small sink.

The loaf cools and still smells like cocoa and toast. Slices work for breakfast and dessert. Leftover cubes love a chocolate bread pudding recipe. On busy days the same dough acts like a no knead sandwich bread recipe and holds lunch with ease.

2) Easy Chocolate No Knead Bread Recipe

I test this method in my home oven for Nancy Cooks at https://www.nancycooks.com. I keep the steps plain and the flavor full. This easy chocolate bread recipe leans on time not effort. The dough sits overnight and rewards the wait with air and lift.

We stir flour cocoa sugar salt and instant yeast. Warm water and a bit of oil link the mix. The dough looks shaggy then smooths as it rests. I cover the bowl and walk away. The promise sits under a towel and rises without fuss.

In the morning we shape a gentle round. The oven heats with a heavy pot. The loaf lands on hot parchment and bakes until the top looks set and the bottom sounds hollow. The crumb tastes like cocoa and mild sweetness. A best chocolate bread recipe feel with zero strain.

3) Ingredients for Chocolate No Knead Bread

Bread flour Strong flour builds a steady chew and helps the loaf rise tall. All purpose works in a pinch yet the texture feels softer. I reach for bread flour when I want slices that hold shape for toast and for lunch.

Unsweetened cocoa powder Cocoa brings deep flavor and a gentle color. Natural or Dutch both bake well here. Sift to prevent small lumps so the crumb reads even and tender.

Instant yeast Quick acting granules wake fast in warm water. They spread through the dough and push a calm overnight rise that supports this no knead bread recipe plan.

Fine salt Salt sharpens cocoa and tempers sweetness. A small spoon does the job. I use fine grains so they melt into the mix without gritty bits.

Granulated sugar Sugar rounds the cocoa edge and feeds the yeast. The loaf bakes with light sweetness. Morning toast still welcomes jam or fruit.

Warm water Gentle heat nudges the yeast awake. Aim for warm to the touch. Hot water slows the rise. Cool water delays the schedule.

Neutral oil A small pour keeps the crumb soft for a day or two. The flavor stays in the cocoa lane and does not wander.

Chocolate chips or chunks Pockets of melted chocolate make the loaf feel like dessert. I fold them in after the first mix so they dot the dough in even spots.

Milk for brushing A light brush helps color the top and adds a tender sheen that reads warm and welcoming on the rack.

Coarse sugar optional A small sprinkle sets a gentle crunch. It looks pretty and gives a hint of sparkle on the crust.

4) How to Make Chocolate No Knead Bread

Step one mix the dry bowl Whisk flour cocoa sugar salt and instant yeast in a large bowl. The mix should look even and smell like cocoa. This sets the base for an easy chocolate bread recipe you will repeat.

Step two add liquids Stir in warm water and oil with a spatula until a shaggy dough forms. Fold in chocolate chips. Scrape the sides so no dry bits hide.

Step three rest long Cover the bowl and let the dough sit at room temp for ten to twelve hours. The surface should bubble and the volume should double. Patience builds flavor and a light crumb.

Step four shape Dust the counter with flour. Turn the dough out. With damp hands fold edges toward the center several times. A smooth round will form. Place it seam side down on parchment.

Step five preheat and bake Set a Dutch oven in a cold oven and heat to two hundred thirty C. Lower the dough on parchment into the hot pot. Brush with milk and sprinkle coarse sugar. Cover and bake thirty minutes. Uncover then bake ten to fifteen minutes until the top looks set and the bottom knocks hollow. Cool before slicing.

5) Tips for Making Chocolate No Knead Bread

Use a heavy pot with a tight lid. Trapped steam helps the loaf spring and sets a tender crust. Parchment makes the transfer calm and clean. A light brush of milk adds shine that fits the chocolate bread recipe vibe.

Mind dough temperature. A warm kitchen speeds the rise. A cool room slows it. If the dough feels sleepy move the bowl near the oven light. Do not rush with hot water. Gentle heat keeps flavor steady.

Think next day uses. Cubes turn into a white chocolate bread pudding recipe. Thick slices work with peanut butter. For lunch spread soft cheese and fruit. The crumb stays soft yet holds its shape like a no knead sandwich bread recipe hero.

6) Making Chocolate No Knead Bread Ahead of Time

Plan an overnight rise and give the dough time to build flavor. Mix the bowl at night. Bake in the morning. The routine soon feels natural and calm. This method reads like an easy chocolate bread recipe for busy weeks.

For a slower plan tuck the covered bowl in the fridge for up to twenty four hours. Cold rest builds even more depth in the cocoa notes. When ready set the bowl on the counter and let it warm before shaping.

Need fresh bread for dessert Nancy from Nancy Cooks has your back with a chocolate bread pudding recipe path. Bake the loaf early then cool and cube. Later fold the cubes with custard for a relaxed finish to dinner.

7) Storing Leftover Chocolate No Knead Bread

Wrap the cooled loaf in beeswax wrap or a clean bag. Leave it at room temp for two days. The crumb stays soft and the crust stays light. For longer storage slice the loaf and freeze flat in a zip bag.

Toast slices straight from the freezer. The chips melt again and the kitchen smells like cocoa. For treats make a banana bread chocolate chip recipe riff with cubes of this loaf. A banana bread with chocolate chips recipe loves this swap.

Old ends never go to waste. Dry them in the oven and grind into crumbs for a sweet topping. The chocolate bread recipe works hard all week and never feels fussy.

8) Try these Bread recipes next

9) Chocolate No Knead Bread