Coconut-chocolate bread from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and Rick Flaste

  • bread flour
  • wheat bran
  • active dry yeast
  • dark chocolate
  • unsweetened shredded coconut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rella on December 19, 2015

    Another site which mentions the timing of baking (reduction in time to bake)this recipe is

  • Rella on December 18, 2015

    I own this book and have made Lahey's basic no-knead bread for several years now. Today 12-18-15 I ventured to bake this recipe. After baking this bread, I went to the internet to see if anyone had the same experience that I had about the time needed to bake this Coconut-chocolate bread. If you decide to bake this bread, I would take the internal temperature of this bread after it had spent 40 minutes in the oven with the pot's cover on. Then decide whether you wish to bake it for longer than the initial 40 minutes. At the end of 40 minutes, mine was burnt, and I used the same enameled cast iron pans as used in his basic recipe. The calibration for my oven is correct.

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