Dark Chocolate Dutch Oven Bread (No Sourdough Needed!)

There’s something so comforting about a slice of warm chocolate bread—it’s soft, rich, and brimming with gooey chocolate chips. I’ve adapted my much‑loved and simple Dutch oven loaf to a decadent Dark Chocolate loaf, and y’all, it’s been a hit from the first slice.

Why This Works for Farm‑Life Bakers

With our busy farm days—gathering eggs, tending garden beds, and chasing little ones around—waiting for sourdough to ferment just doesn’t always fit. So this version skips the sourdough starter and uses simple yeast instead. You still get that deep chocolate flavor, tender crumb, and yes, pockets of melted chocolate, but in less than half the time.

Ingredients (cup measurements)

• 3½ cups bread flour
• ½ cup unsweetened cocoa powder (I LOVE using black cocoa powder! Tastes like an Oreo cookie!)
• ¼ cup packed brown sugar
• 1¾ tsp salt
• 2¼ tsp active dry yeast (1 packet)
• 1 large egg
• 1/4  cup warm water
• 1/4 cup warm espresso or coffee
• ¼ cup warm cream or milk
• ½ to ⅔ cup chocolate chips

Method

1. Proof the yeast (if using active dry): stir yeast into ¼ cup warm water with a pinch of sugar. Let it foam up (≈ 5–10 min).
2. In a large bowl, whisk flour, cocoa, sugar, and salt
3. In another bowl, mix egg, proofed yeast (or instant yeast if you skipped proofing), and remaining warm liquid
4. Combine wet and dry ingredients, stirring until the dough forms. Add a tablespoon or two of water or flour if needed
5. Knead about 6–8 minutes by hand (or ~5 min in a mixer) until smooth and slightly tacky
6. Transfer dough to a greased bowl, cover, and let rise in a warm spot until nearly doubled (roughly 1–1½ hours)
7. Gently fold in chocolate chips, shape the loaf, and set it on parchment or in a loaf pan
8. Let final proof 45–60 minutes until puffy
9. Bake in a preheated 450 °F oven with steam (Dutch oven or a pan of water): bake covered 20 min; uncover and lower temperature to 400 °F, bake another 20–25 minutes until deep in color and hollow‑sounding
10. Cool fully before slicing.

Whether you’re baking for a cozy breakfast, a weekend treat, or just because chocolate makes everything better—this recipe is one to keep close. It’s simple, satisfying, and full of heart. I hope it brings as much joy to your kitchen as it has to ours.