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Chocolate Chunk Dutch Oven Bread

Chocolate Chunk Dutch Oven Bread

Linda M. Harris
Chocolate Chunk Dutch Oven Bread is a deliciously simple recipe that combines the comforting elements of homemade bread with the indulgent richness of chocolate chunks.
This bread is baked in a Dutch oven, which ensures a crispy, golden crust and a soft, chewy interior filled with pockets of gooey chocolate.
With minimal hands-on time and a relatively short rise, this is an easy yet impressive loaf perfect for breakfast, dessert, or a special treat.
Equipment I Have Used
Dutch oven (6-8 quarts recommended)
Wooden spoon or dough hook for mixing
large mixing bowl
Small bowl (for proofing yeast)
Parchment paper (optional)
Kitchen towel or plastic wrap (for covering dough)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course bread, Breakfast, Dessert
Cuisine American, European (Bread)
Servings 12 Slices
Calories 300 kcal

Equipment

  • 1 Dutch oven (6-8 quarts recommended)
  • 1 Wooden spoon or dough hook for mixing
  • 1 large mixing bowl
  • 1 Small bowl (for proofing yeast)
  • 1 Parchment paper (optional)
  • 1 Kitchen towel or plastic wrap (for covering dough)

Ingredients
  

  • 3 ½ cups Bread flour
  • 1 ½ teaspoons Instant yeast
  • 1 ½ teaspoons Salt
  • 1 ½ cups Water lukewarm
  • 1 tablespoon Sugar
  • 1 ½ cups Chocolate chunks dark or milk chocolate
  • Optional: ½ teaspoon Ground cinnamon for added flavor
  • Optional: ½ cup Chopped nuts like walnuts or pecans

Instructions
 

  • Activate the Yeast: In a small bowl, combine 1 ½ cups lukewarm water and 1 tablespoon sugar. Sprinkle the yeast on top and stir gently. Let it sit for 5 minutes until frothy and bubbly.
  • Mix the Dough: In a large mixing bowl, combine 3 ½ cups bread flour and 1 ½ teaspoons salt.
    Add the activated yeast mixture and stir until a shaggy dough forms.
  • Fold in Chocolate Chunks: Gently fold 1 ½ cups chocolate chunks into the dough, being careful not to overmix.
  • Let the Dough Rise: Cover the bowl with a kitchen towel or plastic wrap.
    Let the dough rise in a warm, draft-free place for about 2 hours or until doubled in size.
  • Preheat the Dutch Oven: Preheat your oven to 450°F (230°C).
    Place your Dutch oven with the lid on into the oven to heat for 30 minutes.
  • Shape the Dough: Once the dough has risen, gently turn it out onto a lightly floured surface.
    Shape it into a round loaf and let it rest for 10 minutes.
  • Transfer to Dutch Oven: Carefully remove the preheated Dutch oven from the oven and line the bottom with parchment paper.
    Gently transfer the dough into the pot.
  • Bake the Bread: Cover the Dutch oven with the lid and bake for 30 minutes.
    Afterward, remove the lid and bake for an additional 15–20 minutes, or until the crust is golden and sounds hollow when tapped.
  • Cool and Serve: Remove the bread from the Dutch oven and place it on a wire rack to cool for at least 30 minutes before slicing.

Notes

Recipe Notes

  • Yeast Activation: Make sure the water is lukewarm (about 100°F/38°C) to properly activate the yeast. If the water is too hot, it may kill the yeast.
  • Chocolate Variations: Feel free to experiment with different types of chocolate—dark, milk, or even white chocolate—for varying levels of sweetness and richness.
  • Flavor Boosts: Adding a touch of ground cinnamon or a handful of nuts can elevate the flavor of the bread even further.
  • Overnight Rise: For a more complex flavor, you can refrigerate the dough overnight for a slow rise. Allow the dough to rest at room temperature for about 30 minutes before shaping and baking.
  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days. Reheat slices in the oven or toaster for the best texture.
Keyword Chocolate Chunk Dutch Oven Bread