This no-knead chocolate bread with dark chocolate chips and raisins with rum is absolutely delicious. Don’t be fooled, it is not a sweet leavened brioche with eggs and butter. This bread is without any kind of fat, moist, rich, only slightly sweet thanks to the addition of raisins and chocolate and very little sugar. And above all it is very, very dark. The bitter cocoa powder makes it with a deep and intense flavor. And let’s not talk about the smell that comes out from the oven. The smell of homemade bread mixed with chocolate was so intense that my neighbor, meeting me in the corridor, asked what I was baking.
We ate it for dinner with butter and jam but it also goes perfectly with cheese. It is super simple to prepare, just mix the ingredients with a small amout of active dry yeast and wait for the next morning to find a grown dough full of air bubbles. A must try!
No-knead chocolate bread
- 400 g of all-purpose or bread flour
- 60 g of wholemeal flour
- 1/2 teaspoon of active dry yeast (half)
- 400 ml of water
- 30 – 40 g of dark cocoa powder
- 60 g of sugar
- 80 g of raisins
- boiling water
- 20 ml of rum
- 60 g of dark chocolate chips
Instructions no-knead chocolate bread – the cocoa dough
- The evening before baking, take a rather large bowl. Add all-purpose or bread flour, wholemeal flour, a pinch of salt and dark cocoa powder and sugar. Whisk. Add half a teaspoon of active dry yeast and 400 ml of room temperature water.
- Stir quickly just to mix all the ingredients. Then cover with a plastic wrap or a cotton cloth. Let it rise at room temperature for at least 8 hours (it took 12 hours for me).
- The next morning the dough should be puffed and full of bubbles.
- Take the dried raisins and pour them into a cup. Cover with boiling water just to submerge them and add 20 ml of rum. Leave to soak for 30 minutes. After this time, drain and add to your dough. At this point also add your dark chocolate chips.
- Knead the dough briefly to mix in the raisins and the chocolate chips and to give the dough a little tension. Line a bowl or basket with parchment paper and transfer the bread to it. Let rise for another two hours or until it doubles in volume.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
The baking method
- For this recipe I used baking in a cast iron pot with a lid. You can use any pot that is suitable for the oven: cast iron, steel or glass. It is important that your pot have a lid. Alternatively, cook directly on the preheated oven tray.
- Preheat the oven to 250 °C leaving the pot in it. Once the temperature is reached carefully remove the pan from the oven and fill it with the bread while holding the parchment paper. Bake for 30 minutes with the lid on, then lower the temperature to 200 °C and bake for 15 minutes with the uncovered pot (50 min on the baking tray).
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Once your house is filled with a delicious smell of baked bread and chocolate, take it out of the oven and let it cool completely before serving.
lot of love. B.
p.s. If you are looking for another recipe for super flavourful bread, check my: No-knead bread with raisins, walnuts and apples (foto below).