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.

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Votes: 6
Rating: 3.33
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Servings 24people
Prep Time 135minutes
Cook Time 45minutes
Submitted By Bob's Red Mill Natural Foods
Serve this hearty bread with salted butter or good cheddar cheese. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.33
You:
Rate this recipe!
Servings 24people
Prep Time 135minutes
Cook Time 45minutes
Submitted By Bob's Red Mill Natural Foods
Serve this hearty bread with salted butter or good cheddar cheese. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  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.
  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.
  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.
  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.
  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).
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