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.
Main ingredients and substitutions
I prefer to use whole wheat flour when making this 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 no-knead chocolate bread
Start by adding the flour, unsweetened cocoa powder, active dry yeast, and salt to a large mixing bowl, then mix well.
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.
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 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 bread in a resealable bag or bread bag at room temperature for up to three days or freeze it for up to three months.
More no-knead bread recipes to try
- This vegan whole wheat bread recipe is easy to make and mess free.
- This paleo vegan banana bread is gluten free and dairy free.
- This fiber-packed flourless bread is nutrient dense and delicious.
No-Knead Chocolate Bread Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
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
Instructions
- Add the flour, unsweetened cocoa powder, active dry yeast, and salt to a large mixing bowl, then mix well.
- 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.
- After the dough is finished rising, preheat the oven to 400 degrees Fahrenheit.
- Use a spoon to transfer the dough to a nine inch loaf pan lined with parchment paper. Do not stir the dough at this point.
- Bake at 400 degrees Fahrenheit for 40 minutes.
- Let the bread cool off for at least one hour before removing from the pan and serving.
Notes
- Store this bread at room temperature in a resealable bag or bread bag for up to three days or freeze it for up to three months.