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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 (2)

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

*****

2 Reviews

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*****
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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