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Home » Recipes » Cocoa Coffee Rye Bread
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Cocoa Coffee Rye Bread

Serve this hearty bread with salted butter or good cheddar cheese. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free.

Directions

Step 1

Mix 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 2

Add 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 3

Turn 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 4

Turn 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 5

Brush 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).
Cocoa Coffee Rye Bread

Prep Time: 135 minutes

Cook Time: 45 minutes

Total Time: 180 minutes

Servings: 24

Rating

*****

Products Used in this Recipe

Flours & Meals
Spelt Flour

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Oats
REGULAR ROLLED OATS

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Flours & Meals
Organic Dark Rye Flour

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Baking Aids
Sea Salt

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Gluten Free
Active Dry Yeast

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Grains Beans Seeds
Brown Sesame Seeds

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Ratings & Comments (4)

5 Stars  100%  4
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

4 Reviews

Write A Review »

*****
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.
*****
kll January 27, 2015
Sorry...I agree with Karen...even using your "revised" recipe. I did replace the spelt flour with my fresh ground blend of WW (red hard/white hard). The bread had little volume and the taste was totally bitter. Maybe molasses missing?
*****
Bob's Red Mill February 6, 2015
I’m sorry to hear that you did not enjoy our revised Cocoa Coffee Rye Bread recipe. This bread is meant to be dense. If you decide to make this bread again, feel free to add up to ¼ cup of molasses for flavor.

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