Vegan No Knead Double Chocolate Chunk Bread
A rustic artisan bread that transforms basic pantry ingredients into an irresistible chocolate-studded loaf. The long fermentation develops complex flavors while chocolate chunks and cocoa powder create rich pockets throughout the crusty exterior. Perfect for breakfast toast, afternoon snacks, or dessert service. This hands-off method requires no kneading or special skills, just patience for the overnight rise that creates the signature open crumb and crispy crust.
Ingredients
- 3 cups bread flour
- ½ teaspoon instant yeast
- 2 tablespoon double dark chocolate cocoa, plus additional for dusting
- 2 tablespoon sugar
- ¾ teaspoon table salt
- 1 ½ cups water, room temperature
- 1 cup semi-sweet chocolate chunks or chipsdark chocolate chunks1:1dietary
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Instructions
- 1
Whisk together flour, yeast, cocoa, sugar, and salt in a large bowl at least twice the mixture size
- 2
Add water and chocolate chunks, mixing with wooden spoon until shaggy dough forms with all flour incorporated
- 3
Cover with plastic wrap and let rise in warm place for 12-24 hours
- 4
Place rack in middle position and preheat oven with lidded dutch oven inside
- 5
Heat dutch oven with lid for 30 minutes once oven reaches temperature
- 6
Scrape dough onto heavily floured surface and shape into ball, tucking sides under
- 7
Cover lightly with plastic until dutch oven is heated
- 8
Remove hot pot and place dough ball inside
- 9
Sprinkle top lightly with cocoa and replace lid
- 10
Bake covered for 30 minutes without opening
- 11
Remove lid and bake uncovered for 15 minutes more
- 12
Remove bread with tongs and cool on rack
Tips
Use a bowl at least twice the size of ingredients since dough will double in volume during the long fermentation period.
The dough should remain shaggy and sticky - resist adding extra flour as this creates the desired open crumb texture.
If you lack a dutch oven, use any heavy lidded pot that can handle high heat, checking ceramic cookware temperature ratings first.
Good to Know
Store covered at room temperature for up to 3 days or freeze wrapped for up to 3 months
Dough can ferment up to 24 hours, making this perfect for advance planning
Best served warm or toasted with butter, or as dessert with ice cream
Common Mistakes
Use wooden spoon only to avoid overdeveloping gluten and losing the rustic texture
Don't skip preheating the dutch oven to ensure proper crust formation
Resist opening oven during covered baking to maintain steam for crust development
Substitutions
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FAQ
Can I make this without a dutch oven?
Use any heavy lidded pot that handles high heat, or bake on a stone with a metal bowl covering the dough for the first 30 minutes.
What if my dough seems too wet after mixing?
The dough should be sticky and shaggy - this creates the open crumb. Resist adding flour as it will make the bread dense.
How long will this bread keep fresh?
Store covered at room temperature for 3 days, or slice and freeze for up to 3 months. Toast slices directly from frozen.