Cocoa Coffee Rye BreadContributed by: Bob's Red Mill Natural FoodsServe this hearty bread with salted butter or good cheddar cheese. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free.
DirectionsStep 1Mix flours and cocoa powder in a large bowl and set aside. Sprinkle the yeast over the lukewarm coffee and let sit for about 5 minutes.Step 2Add the flour mixture to the yeast mixture and mix until combined. Add more spelt flour as needed to make a slightly sticky, but firm dough.Step 3Turn dough out onto a floured table and knead until elastic (8-10 minutes). Place dough into a large oiled bowl, turn to coat and cover. Let rise until doubled in size, about 1 hour.Step 4Turn dough out onto a lightly floured surface. Cut dough in equal halves and form into two round balls. Place onto a parchment lined baking sheet. Cover and let rise 45 minutes to 1 hour or until doubled in size.Preheat oven to 375°F. Step 5Brush dough balls with egg wash (1 egg beaten with 2 tablespoons cold water). Sprinkle with sesame seeds.Bake for 30 minutes or until loaf sounds hollow when tapped on bottom and the internal temperture is about 205°F. Remove to a rack to cool. Yield: 2 round loaves (about 24 servings). |
 Prep Time: 135 minutes Cook Time: 45 minutes Total Time: 180 minutes Servings: 24 Rating
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Ratings & Comments (2)
2 Reviews 
karen October 11, 2012
well so far this recipe does not work. I have held back 2 cups of the spelt flour as recomended and this 'dough' is so crumbly that I needed to add another cup of warm water. It is resting now still without the reserved 2 c of spelt. thinking the garbage will get filled.
Bob\\\'s Red Mill October 18, 2012
After looking over this recipe, I agree! I\\\'ve retested it and you will find the changes reflected above.
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Nutritional Information
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