I was actually looking forward to the polar vortex thing, no lie. It was ridiculously snowy and everything, which wasn’t too great. But then everyone’s schools started closing and I thought maybe TC would get to stay home today. It would’ve been really perfect timing too, because I knew I wouldn’t have that much work to do today. I made nutella and almond butter chips a few days ago, so I was going to take this opportunity to bake some chocolate bread with it. Munchies and movies for two has been planned!
But okay so whichever weather deity is making decisions doesn’t like my plans because it is incredibly sunny today. Like super sunny. Like when I look out of the window, I’m blinded by the sun reflected off of the snow on every building and every tree. It’s quite pretty, but TC has class and I’m alone all day. Lame.
But whatever. I’ve gone ahead and made the bread anyways. I would’ve held off on it, but I couldn’t because um, I had already prepped everything last night (you know how long that no knead bread takes to rise!). So now it’s out of the oven and I’m tearing into it while its warm while TC is still in school…whoops! I mean, he’ll be back soon right? It’ll still be warm in half an hour…
This recipe is secretly a chocolate no knead bread with chocolate chips, except I have nutella chips so I dumped that in instead (why the hell not, right?). I’m not sure what to say about this chocolate bread with nutella, because I love making it but it’s definitely unexpected. The nutella chips melt during the super long 12-18hr rise, so what you end up getting in your bread is little pockets of nutella. The rest of the bread is engulfed in delicious chocolatey flavor that tastes almost like a dark mocha coffee drink. Totally worth the extra work of making nutella chips first! But if you want to go with chocolate chips, I can assure you from multiple trials that its pretty freaking great and you should definitely go ahead and do that.
The recipe makes around half a loaf, but I can’t have TC eating all that bread in one day :P I usually slice off half right away and pop it into the fridge to make chocolate bread pudding some other day. The recipe can probably be halved though, although we enjoy the next-day bread pudding too much to ever halve it!
Chocolate and Nutella Chip No Knead Bread
What You Need:
- 1 cup flour
- 1/4 cup cocoa powder
- 1/8 tsp instant yeast OR 1/4 cup sourdough starter (I used the latter)
- 1/8 tsp salt
- 1/4 cup white sugar
- 5/8 cup water
- 1 cup nutella chips OR 1 cup semi-sweet chocolate chips
How To Do It:
- Mix flour, cocoa powder, salt, and white sugar in a large bowl with a wooden spoon or rubber spatula. Add instant yeast if using, and mix.
- Add water and sourdough starter, if using, to the mix and stir until the ingredients form a shaggy dough.
- Incorporate nutella chips into the dough and mix well.
- First rise: Cover the bowl and let the dough sit for 12-18 hours in a warm location. I usually prep this right after dinner at around 8pm, and take it out at around 10am the next morning.
- Second rise: At the end of the first rise, scrape the dough (which should've doubled in size) onto a well floured surface. Fold the dough into a rectangle and then flip it over so that the seams are resting face down. Cover with a cotton towel for 1-2hrs.
- Preheat oven along with a lidded cast iron pot (mine is a 2.5qt combo cooker) to 450 degrees for about an hour.
- Bake covered for 30min, then lower the temperature to 425 degrees and bake uncovered for another 10min. The bread is done when internal temps reach around 195 degrees.
The result is decadence, people. And it's decadence without fifty pounds of butter, so... success.