No-Knead Chocolate Bread Recipe

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

4.38 from 8 votes

This no-knead chocolate bread is subtly sweet, soft, and delicious. It's easy to make and freezes well. 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.

Prep Time8

Cook Time40

Rising time2

Total Time2 48

Course: Bread

Cuisine: American

Servings:

Calories: 186kcal

Author: Jennifer Bell

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

Nutrition