No Knead Chocolate Bread
A easy to make no knead chocolate bread recipe
Equipment
- Dutch Oven
- Oven
Ingredients
- 2¾ Cups General Flour
- 1½ Cups Warm Water
- ¼ Cup Cocoa Powder Unsweetened
- 1 Cup Chocolate Bits or Chips I used dark chocolate
- 2 Tbsp White Sugar
- 2 tsp Coarse Sea Salt
- 2 tsp Yeast Rapid or Traditional Works Fine
Instructions
- Add the 2 tsp of yeast and 1 Tbs of sugar to the warm water and mix very well. Then let it sit for at least five minutes.
- Combine and mix the flour, salt, remaining sugar and the cocoa powder in a good sized bowl
- Add the chocolate bits/chips and mix well so they are fairly well distributed throughout the flour mix
- Add in the yeast, sugar, and water
- Mix the yeast in using a third at a time to make sure there is enough to bring in all of the flour so there isn’t any left at the bottom of the bowl. Do not be to worried about the dough around the side of the bowl, because as it rises it will bring it all together.When the mixing is done you will have a small ball of sticky, damp dough. It doesn’t mater what it looks like, so do not spend too much time shaping it. Remember this is no kneed dough and this is pretty much all of the real dough work you will need to do.
- After that, wrap it with some cling wrap and set a timer for at least three hours.
- After three hours, the dough will have risen at least double in size and it will be rich in gluten.
- At this point you can decide to either make one big loaf, or you can separate in to two smaller loafs like I did here.No matter which way you decided to go, you need to work the dough in the same way. Fold the edges under all the way around, and keep pushing it under until the top has a slight stretch to it. Try not to rip it while you do it, but no matter what, you do not need to knead the dough.
- Put it on some non-waxed parchment paper, cover it again and let it rest and rise while you preheat the oven.
- Stick your dutch oven/covered pot/cast iron bread pot in the oven and turn it on to preheat it for 30 minutes to 450 degrees F
- After the oven preheats with a really sharp paring knife. I cut a nice cross in the top of the dough so it gives the bread a direction to grow during the baking process.
- Place the bread still on the parchment paper in the ducth oven and put the lid back on, and place it in the oven
- Bake the bread for 30 minutes
- After the 30 minutes baking time, open the oven and remove the lid from the pot and let it bake for another 10 – 15 minutes.
- After second bake take the bread out and off of the parchment paper and let it rest on a cooling rack for 15 - 30 minutes before slicing.