Name: No-Knead Chocolate Bread Recipe
Prep time: 8 min
Cook time: 40 min
Total time: 168 min
Ingredients: 2 1/2 cups whole wheat flour ((or substitute all purpose flour)); 1 1/2 cups warm water ((between 110 and 115 degrees Fahrenheit. Or test on your wrist to ensure it feels warm but not hot.)); 1/3 cup maple syrup; 1/3 cup unsweetened cocoa powder; 1/4 cup coconut oil, melted ((or substitute your preferred oil)); 1 teaspoon vanilla extract; 1/2 teaspoon active dry yeast; 1/2 teaspoon salt

This no-knead chocolate bread is subtly sweet, soft, and delicious. This bread is the perfect addition to any brunch menu. Or serve it as a snack or for breakfast with a drizzle of nut butter. It’s so easy to make!

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What to serve with this no-knead chocolate bread

This bread is delicious on its own or with a drizzle of nut butter. For an extra indulgent treat, serve it with this dark chocolate hummus. Or try it with this easy, refined sugar-free, nut-free chocolate spread. It’s perfect for school lunches or snacks. It toasts up nicely too.

A loaf of no-knead chocolate bread with two thick slices cut.

Main ingredients and substitutions

I prefer to use whole wheat flour when making this no-knead chocolate bread, but you can substitute all purpose flour if you prefer (or use a combination of both).

Unsweetened cocoa powder gives this bread its chocolaty flavor. You can use either natural cocoa powder or Dutch process cocoa powder in this bread.

This bread is lightly sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.

Active dry yeast is what makes this bread rise. Be sure that your yeast isn’t too old or it won’t rise properly. Once you’ve opened the package, active dry yeast stays fresh in the fridge for about four months (or six months in the freezer).

Vanilla extract adds flavor and a lovely aroma to this bread. Use pure vanilla extract as opposed to artificial vanilla flavor if possible.

Coconut oil adds a rich texture to this bread. You can substitute extra virgin olive oil, avocado oil, or any other oil you like. Or you can omit the oil altogether if you prefer.

How to make it

Start by adding the flour, unsweetened cocoa powder, active dry yeast, and salt to a large mixing bowl, then mix well.

Dry ingredients for bread in a glass mixing bowl.

Add the maple syrup, vanilla extract, warm water, and melted coconut oil, then mix well.

Cover the bowl with a kitchen towel or plastic wrap, then leave it at room temperature to rise for two hours.

Risen bread dough in a large glass bowl.

After the dough is finished rising, preheat the oven to 400 degrees Fahrenheit. Then use a spoon to transfer the dough to a nine inch loaf pan lined with parchment paper (don’t stir the dough at this point).

Bake the bread at 400 degrees Fahrenheit for 40 minutes. Be sure to let it cool off for at least one hour before removing from the pan and serving.

Storage

Store this no-knead chocolate bread in a resealable bag or bread bag at room temperature for up to three days or freeze it for up to six months.

A loaf of brown bread with two slices cut on a white plate.

More no-knead bread recipes to try

This vegan whole wheat bread recipe is easy to make and mess free.
This coconut flour vegan banana bread is gluten free and dairy free.
This flourless bread is nutrient dense and delicious.
This pumpkin bread with coconut flour is sweet, moist, and warmly spiced.

4.38 from 8 votes

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