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A round loaf of chocolate chip bread with a golden, lightly floured crust sits in a parchment-lined pot, ready for baking.
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No Knead Chocolate Chip Bread

This chocolate-studded variation of Bulgarian peasant bread is crispy and golden on the outside, tender and sweet on the inside.
Prep Time5 minutes
Cook Time1 hour
Resting Time5 hours
Total Time6 hours 5 minutes
Course: Bread
Cuisine: Bulgarian
Keyword: bread, bread recipe, no knead bread
Servings: 10 slices
Author: The Modern Nonna

Equipment

Ingredients

  • 3 cups all purpose flour plus more for dusting the counter and top of the bread
  • 1 teaspoon salt
  • ½ teaspoon active dry yeast check the expiration; see notes below
  • 1 ¾ cups warm water between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius)
  • 1 cup chocolate chips
  • additional flour for dusting the counter plus the top of the bread no kneading, dust the top and bottom well, gently shape and transfer

Instructions

  • In a large bowl, combine the flour, salt, and yeast.
    A clear glass bowl containing a mixture of dry ingredients—flour, yeast, salt, and sugar—on a white marble surface.
  • Mix with a whisk, wooden spoon, or with clean hands. Add the water and mix with a spatula until you have a sticky dough.
    A glass bowl containing pale, thick batter sits on a white marble surface. The batter appears to be well-mixed, with some residue on the sides of the bowl.
  • Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
  • Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or overnight.
    A glass bowl filled with risen, bubbly bread dough sits on a white marble surface, viewed from above.
  • Tip: Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
  • After the dough has tripled in size, uncover it, toss the chocolate chips into the bowl, and gently fold them in. Then pour the dough onto a floured surface and generously sprinkle the top with flour. Gently shape.
    Chocolate chip cookie dough on a floured surface, topped with a generous amount of chocolate chips, ready to be mixed and shaped for baking.
  • You do NOT need to knead the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
    A round ball of bread dough with visible chocolate chips is placed on a sheet of parchment paper. The dough appears soft and slightly floured.
  • Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
    A round loaf of uncooked olive bread dough sits on parchment paper in a gray Dutch oven, lightly dusted with flour, on a white marble surface.
  • Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes.
  • Note: The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
  • The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and enjoy!
  • Storage tip: Allow leftover bread to cool completely. Wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store it on the counter at room temperature. This bread is always best served warm the same day.

Notes

  • Frequently Asked Questions: See the FAQs for answers to lots of common questions on making this bread.
  • Chocolate chip swaps: Semi-sweet is my go-to but dark, milk, or white chocolate chips all work.
  • Add-ins: Mix in chopped walnuts or pecans alongside the chocolate chips for an amazing crunch in every bite.
  • Storage: Let the bread cool completely before wrapping tightly in plastic wrap or beeswax wrap. Store on the counter for up to 2 days or slice and freeze for up to 3 months.
  • Gluten-free option: Use a 1-to-1 gluten-free flour blend and you're all set. Check out my No-Knead Gluten-Free Bread for all my best tips!
  • Overnight dough: Mix the dough before bed and bake it fresh in the morning. The longer rest actually develops even more flavor — warm chocolate chip bread for breakfast is the move!

Nutrition

Serving: 1 slice | Calories: 227kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 235mg | Potassium: 93mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Calcium: 20mg | Iron: 2mg
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