Neat little no-knead recipe for chocolate bread
Ingredients:
3 cups flour
1/2 cup cocoa
1/2 cup sugar (DO NOT USE SPLENDA!)
palmful of salt
1/4 tsp of yeast
~1 1/2 cups of water
Mix all ingredients together, adding enough water to make the dough tacky (yet delightfully unrefined), and fridge it overnight.
Pull the dough out, flatten, shape, and let rise for 90 minutes.
Bake at 450′ for 30 min, then reduce temp to 300 until internal temperature is >200′
let cool for about 40 min before serving
(goes great with chocolate spread or honey in the morning)
