21 responses

  1. Katie
    January 2, 2008

    Ohhh chocolate bread – yummy. I love the sound of the cherry and walnut additions. I’m going to have to try this out myself. Happy New Year!

  2. Jessica “Su Good Sweets”
    January 3, 2008

    Thanks, Katie! I love chocolate-cherry bread too, but if you add them in, it won’t be so healthy anymore.

  3. Indigo
    January 5, 2008

    This is the sort of breakfast I can get excited over ^__^ Definitely beats bran flakes…

  4. JEP
    January 5, 2008

    OMG—this sounds sooo good! I have never had a successful yeast bread yet…I will have a friend make this for me!

  5. Cakespy
    January 21, 2008

    Oh baby, I was disappointed by Balthazar’s version, but this looks really, really good!

  6. JUDIE
    January 23, 2008

    Can’t wait to try this one. Best (and first) chocolate bread I had was from Ecce Panis on 3rd Avenue near 67th in the ’90’s.

  7. Sabrina
    January 24, 2008

    Let’s say all I have is dutch processed, but I really want to make this without going back to the store. Would there be recommended alterations?

    • Jessica “Su Good Sweets”
      January 24, 2008

      Sabrina, Dutch-processed cocoa will be fine (although I prefer the flavor of natural process). The only time you’ll run into trouble is if a recipe has baking soda or baking powder. The leavenings react to the pH in the cocoa, and natural cocoa is more acidic.

  8. Tina
    January 24, 2008

    I’m interested to see how this will turn out. A suggestion though, when you write the recipe out, perhaps making that asterisk a little bigger next to the active dry yeast and actually using it would be helpful. I looked all over the place to see what was up and only read the notes section AFTER I combined the dry ingredients. It would be helpful.

  9. Nick
    February 29, 2008

    This looks really, really, really, really good. I love chocolate and peanut butter combo, that’s why I am the Peanut Butter Boy. I’ve never really baked a bread though, would you know how to possibly exchange some of the regular flour for something more nutritious, such as oat flour, wheat bran or perhaps whole wheat pastry flour? Thank you!

    The Peanut Butter Boy

    • Jessica “Su Good Sweets”
      March 8, 2008

      Nick, what a great concept, a PB blog! I’m not sure about about your peach-PB-bran muffin combo, but maybe I’ll give it a try. The recipe above uses 1/3 whole wheat flour. If you use more whole grain flour, add 1 Tbsp vital wheat gluten for every cup of flour. Otherwise, the loaf will not rise properly. Feel free to substitute other whole grain flours, but not pastry flour, because it’s low in gluten. (Gluten gives bread its structure.)

  10. Laura
    May 26, 2008

    Im curious about the baking process: pre-heating the dutch oven and baking with a cover at 450 is nothing Ive ever done with bread before. Im wondering if this can just be baked in a loaf pan? Would the rise or the texture be completely different?

    • Jessica “Su Good Sweets”
      May 26, 2008

      Laura, yes, you can bake in a loaf pan. The crust won’t be quite as thick and crackly. For instructions, scroll to the bottom of the recipe, under Notes.

  11. Laura
    May 27, 2008

    Got it. Sorry, I should have seen that in the notes! I used the dutch oven and the crust burnt around the edges (not the top). But I LOVE the bread – added chopped dried cherries and chunks of chocolate :) Coincidentally Alton Brown had a show last night about baking bread in a pre-heated dutch oven and used a slightly lower temp, which maybe I will try next time. It’s wonderful though,Thanks!

  12. Christina
    September 21, 2008

    This sounds insanely delicious! I made cocoa buns (yeast) the other day and my dad loved it, so I’ll be bookmarking this recipe to make for him later.

  13. Barbara
    October 25, 2009

    I was skeptical at first because I have not had great luck with the no-knead recipes. Usually the crust is too hard and the bread too chewy. I think it’s the milk wash that made the difference. Maybe I just finally got the process right this time and need (pun not intended) to go back to try the basic recipe.

    This recipe worked great. After the first rise I made a big square out of the dough, sprinkled it heavily with Pecans, and then folded it over on itself to make a "loaf like" shape. This was a compromise between plain chocolate bread and double cherry chocolate that seems more like a dessert. I also did not sprinkle the top with sugar, just to make it less like a sweet treat. It came out brown, dense, and totally satisfying for breakfast.

    Thanks for this recipe!

  14. sk
    March 4, 2010

    Thanks for sharing your recipe. The dough seems much less wet than I was expecting for a no-knead. Is that to be expected?

  15. Eileen
    December 8, 2010

    Recently I have been making the no knead bread (two cups all purpose, 1 cup white whole wheat) recipe from Sullivan Street Bakery with the addition of 6 oz of chocolate chips. I put them in right at the beginning just before finishing the mixing of the shaggy dough. The bread looks a little messy (on the inside) because some of the chocolate streaks the bread. Most of the chips retain their basic shape, but in our opinion, the taste is fantastic. I used to make chocolate bread with coco powder years ago, but I find this bread far more chocolate flavored than bread with chocolate powder. There may be better recipes for chocolate bread out there, but for the zero amount of work this requires, it is a great and simple recipe.

  16. Michelle
    April 4, 2012

    CAn white whole wheat be used for all of the fourse since I don’t buy reg. all purpose, will the four amounts be the same?
    Thanks

  17. Michelle
    April 4, 2012

    I meant flours sp.

  18. Judy
    November 24, 2012

    Thanks for the recipe. I tried it, and found it tastes good with humus. It’s very much reminds me of pumpernickel bread–which has cocoa and coffee in it.

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