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Vegan 1hr No Knead Salted Chocolate Pecan Bread










Let’s talk bread!


For many of us, we dread working with yeast and making homemade bread. Also, it’s so easy to just pick up a loaf just about anywhere. So with all that working against us, why even bother? I’ll tell you why, because this recipe is so easy, so quick with my proofing hack, and so good, you’ll never want to pick up store bought!


Dutch oven breads are one of the easiest to throw together. You can leave them out to proof overnight, or if you’re craving bread on a whim like me most the time.. you can follow this recipe that requires no kneading and can be made within just an hour. Yep, you heard right, just about an hour and you have fresh bread!






What’s great about this bread? Everything! It’s quick, easy, affordable, can be made with just white flour, requires no kneading, all you need is 1/4 cup cocoa powder ,you can mix up the add ins if you’d like to do dried fruit or skip the nuts, it’s perfect for any season, has the perfect crust, is buttery soft, has rich notes of chocolate, hints of salt, pairs perfectly with a little butter and salt and is just.. perfection!




If you’re not a bread making person, but love a fresh loaf, you have to give this recipe a try. I promise you, you’re going to love this No Knead Salted Chocolate Pecan Bread!








Why this recipe is great: 







Buttery Soft

Packed with a rich chocolate flavor  

Features toasted pecans with notes of salt

Perfect for any season

Made in just 1 hour 



















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Vegan 1hr No Knead Salted Chocolate Pecan Bread

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  • Author: Gabrielle
  • Total Time: 55 mins
  • Yield: 8 Slices 1x


Units Scale




Making the dough

  • Preheat oven to 200 degrees
  • Place the water in a glass bowl and pop in the microwave for 1-2 minutes until bathwater warm. Add your yeast and sugar and allow the yeast to activate for 5 minutes. It should get foamy.
  • Now add the flour, cocoa powder, chopped pecans, chocolate chips, salt and oil. Combine until it comes together. It will be shaggy and sticky. Add more flour gradually as needed. The more flour you add the dryer it will be.
  • Turn the oven off. Place back into the bowl and cover with a towel. Place in the preheated oven with the door open. Allow it to rise until doubled in size, 20 mins or more.

Shaping the bread

  • Lay out a piece of parchment paper and dust it with flour. Transfer the dough from the bowl to the paper and behind shaping it. You’ll want to stretch out each side and fold it over and work around until you have it in the shape of a ball. (Don’t worry you can’t mess this up).
  • Flip it over to where the smooth side is up. You can press additional chips or nuts into the bread, but they will burn. Cover with the towel and let it rise for roughly 20 minutes (or until the dutch oven is read in the next step.

Heating the dutch oven

  • Place the dutch oven in the oven (I didn’t include the lid). Preheat your oven to 450F and let it come to temperature. Your bread will rise while your dutch oven heats up.

Baking the bread

  • Using oven mitts, take the dutch oven out of your oven and place it on top of the stove. Lift the bread using the parchment paper and transfer it to the dutch oven. Score the bread to let steam escape while it bakes. I just did a simple slash down the center with a knife, but you can make it pretty with designs if you’d like.
  • Cover with the lid and transfer it to the oven. Bake for 30 minutes. When it’s done the color will be pale. Place it back in the oven without the lid for another 2-5 minutes, or until is golden brown of to your liking. Remove from the oven and lift the bread out of the dutch oven using the parchment paper. Let cool for at least 30 minutes.



  • Prep Time: 20 mins
  • Cook Time: 35 mins








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  1. Can this be made without a Dutch oven? How would it be done? *

    1. Gabrielle says:

      You could use any pot with a lid that’s oven safe.

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