This is a no-recipe kind of post, really, another no-knead bread! This time right in the spirit of the festive season with chocolate, cranberry, cherry and walnuts. This is my version of Jim Lahey’s Chocolate Coconut bread. We aren’t big coconut fans here, so I skipped it and threw in some fruit and nut, which we are huge fans of!
Throw in everything, proof and bake- ta daa!! Slice and chomp away 😀
280 grams (2 cups+ 2Tbsp) Maida/APF
150 grams (1 cup) chocolate, chopped into chunks [Use milk or dark. I used half dark and half milk]
60 grams of cranberries and cherries (optional)
A handful of coarsely chopped walnuts (optional)
¾ tsp salt
¼ tsp instant yeast
270 grams (1cup+3 Tbsp) water, at room temperature
In a large bowl, mix all the ingredients listed with a wooden spoon or your hand, and leave covered till it is more than doubled up and had bubbles over the surface. It may take anything from 5-24 hours depending on the temperature and humidity.
Gently drop the dough on a flour dusted surface. Be careful not to tear the dough. With lightly floured hands and a plastic scraper, shape the dough into a round ball or two loaves. Lahey bakes it in a Dutch oven (DO) but I have tried baking both in a DO as well as a loaf tin, and it comes out perfect in either.
To bake in a loaf tin:
Transfer the shaped loaves into two greased 9×5 greased loaf tins. Cover and leave to rise till doubled. To check if the bread is proofed, gently stick a floured finger in the loaf. If the impression stays, the dough is done, else let it rise for another 15-20 minutes.
Bake in a pre-heated oven at 200 degrees for 35-40 minutes. The bottom when tapped should sound hollow.
To bake in a Dutch Oven:
Take a large cotton or muslin napkin and generously dust it with flour. Gently place the dough on the napkin with the seam side down. Cover and leave to rise till doubled. To check if the bread is proofed, gently stick a floured finger in the loaf. If the impression stays, the dough is done, else let it rise for another 15-20 minutes.
Half an hour before the end of the second rise, place the DO in the oven on the middle rack preheat the oven to 250C for 30 minutes. Remove the DO from the oven and gently invert the dough into the pot. Cover and bake for 30 minutes. Remove the lid and lower the temperature to 230C. Bake for another 15-20 minutes.
Cool and slice.
Every time I have baked and served this bread, it has got immense love! Go try it 😀
Have a lovely December!
2 thoughts on “Jim Lahey’s Chocolate Bread”
This is an incredible recipe! No hassles and filled with amazing things. Look at that slice..just fabulous!
Wow! Coming from you, it is overwhelming Sonali 😍 Thank you so much for dropping by. I adore your work.