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Recipe

Close up shot of Andy holding a freshly baked loaf of No Knead Double Chocolate Bread

No Knead Double Chocolate Bread

Prep Time 5 minutes
Cook Time 45 minutes
Servings 1 loaf

Ingredients:  

  • 3 cups All purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tbs sugar
  • 1 tsp salt
  • 1/2 tsp dry active yeast
  • 1 1/2 cups plus 2 tbs warm water
  • 1 cup chocolate chunks

ECK

Instructions: 

  • In a large bowl mix together the flour, yeast, salt, cocoa, sugar, chocolate and chunks. Pour in warm water and throughly mix using your hands or a wooden spoon. Dough should sticky. Cover bowl with plastic wrap and let the dough rest for 3-5 hours. You want the mixture to double in size and start to have small bubbles on the top. You can let this sit on the counter for up to 18 hours.
  • Once you are ready to start baking, place a dutch oven in an oven preheated to 450F. Let the dutch oven pre heat for 30-40 minutes. While the oven is heating, flour a flat surface and your hands and then remove the dough from the bowl. Fold the dough over itself 4 times. From there, use your hands to form into a tight ball. Place a piece of parchment paper into your bowl and then gently drop in the dough ball. Cover with a kitchen towel and allow to rest for 20 minutes
  • Once your dutch oven is screaming hot, CAREFULLY remove from the oven, remove the lid and drop the parchment paper and dough ball into the dutch oven. Using a sharp knife, slice the top of the dough to allow steam to release. Place cover back onto dutch oven and bake for 30 minutes
  • After 30 minutes of baking, remove top of the dutch oven and allow bread to bake for an additional 15 minutes or until the loaf is a beautiful golden brown.
  • Remove from oven, allow to cool for 10 minutes, then slice , smear on some Nutella and enjoy!!! Well done, Chef!!