Wheat-rye bread with coffee beans

Category: Sourdough bread
Wheat-rye bread with coffee beans

Ingredients

Welding
peeled rye flour 60 grams
freshly brewed coffee 130 gram
Lobe
coffee beans 15 grams
boiling water 150 grams
Dough
active rye sourdough 100% moisture 120 grams
water from the lobe all
water 75 gram
welding all
wheat flour / grade 430 gram
honey 10 grams
instant yeast (pressed) 3 (10) grams
sea ​​salt 12 grams

Cooking method

  • Feed the starter culture 6-8 hours before mixing.
  • Welding
  • Brew coffee and pour flour over it. Mix everything well so that there are no lumps. Cover, wrap and leave overnight.
  • Lobe
  • Crush the coffee beans into crumbs in a mortar. Pour boiling water over, cover, wrap and leave overnight.
  • Dough.
  • Drain the water from the lobe and add another 75 grams of water.
  • Dissolve honey in water.
  • Mix flour with yeast, if the yeast is pressed, then dissolve them in water too.
  • I made the kneading in KhP on the "Dough" program (5 * 5 * 10)
  • Add tea leaves and sourdough to the water.
  • Add flour and start kneading.
  • After 5 minutes add salt.
  • Add a lobe 3-5 minutes before the end of the batch.
  • Wheat-rye bread with coffee beans The dough is soft, sticky.
  • We work with him with oiled hands.
  • Round and ferment. Fermentation for 120 minutes. In the middle of the process, stretch-fold once.
  • Wheat-rye bread with coffee beansWheat-rye bread with coffee beansWheat-rye bread with coffee beans Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape. I made it in the form of Fendu (split).
  • Wheat-rye bread with coffee beans To do this, we form a loaf, turn it over with the seam down, sprinkle with flour and roll it with a rolling pin in the middle. Collect the halves, turn them seam up and put them in the proving basket. Proof for 50-60 minutes.
  • Turn over onto baking paper, do not make cuts.
  • I baked in a cast-iron rooster, which I heated up with the oven to 240 degrees.
  • We transfer the bread along with the paper to a dish, cover with a lid and bake under it for 15 minutes.
  • Remove the lid, lower the temperature to 180 degrees and bake until tender. I have another 20 minutes.
  • We take it out, let it cool, cut it and enjoy!
  • Wheat-rye bread with coffee beans
  • Wheat-rye bread with coffee beans
  • Wheat-rye bread with coffee beans
  • Wheat-rye bread with coffee beans
  • Wheat-rye bread with coffee beans
  • Delicious bread for you!

The dish is designed for

1 roll

Time for preparing:

4.5 hours

Cooking program:

HP, oven, stove

Note

The recipe was spied on the Flour forum by Natali06. Thank her very much. I've baked bread several times already. It impresses with its taste and aroma. When you come across pieces of coffee beans, they gently bite and you realize that you are eating coffee. Wonderful bread! Recommend!

Tanyulya
Temptation!!! Angel, you are just a MASTER of bread !!!
Thanks for the beautiful photos !!!
ang-kay
Tanyulya, thank you for such kind words!
Tricia
What a beautiful and interesting bread!
Thanks for the recipe.
ang-kay
Anastasia, thanks, I hope the recipe comes in handy.
Trishka
Angelchik, bread as always, I am silent about the pictures ...
For true coffee lovers ...
And also, you yourself have it like a grain of coffee, great !!!
ang-kay
Ksyusha, thanks for stopping by.
Quote: Trishka
like a grain of coffee
Thanks for noticing. On this and the calculation was.
Albina
Angela, I just left the "festive" table (my husband had DR yesterday), and I would not refuse a piece of such bread. My potato bread is still cooling down.
ang-kay
Albina, thank you and congratulate my husband from me with DR. The bread is delicious. For the praise of the pictures, a separate merci
MariV
ang-kay, Angela, I don't often bake bread now, but I will definitely make yours! Super!
ang-kay
Olga, I will wait for impressions.

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