Wheat-rye bread with coffee and pepper

Category: Sourdough bread
Wheat-rye bread with coffee and pepper

Ingredients

active wheat sourdough 100% moisture 150 grams
wheat flour 1 grade 50 grams
sprouted rye flour 50 grams
wheat flour / grade 270 gram
instant coffee 1 tbsp. the spoon
water 200 grams
ground black pepper 1 tsp
pressed yeast 3 grams
salt 9 grams
sugar 1 tsp

Cooking method

  • Feed the sourdough 5-8 hours the day before.
  • Dissolve coffee, yeast and sugar in water.
  • Mix with sourdough.
  • Add flour and pepper.
  • Knead the dough. Add salt after 5 minutes.
  • The total mixing time is 12-15 minutes.
  • Wheat-rye bread with coffee and pepper The dough is soft, slightly sticky.
  • Round the dough and ferment.
  • Fermentation for 1 hour 45 minutes. Stretch-fold 1 time after 45 minutes.
  • We form bread of any shape.
  • Proofing in a basket, seam side up, 60 minutes.
  • Preheat the oven with a stone and a tray for water. If there is no stone, then you can use a cast iron pan or baking sheet.
  • We turn the workpiece over onto a shovel covered with baking paper.
  • We make incisions.
  • We transfer to the oven, make steam.
  • We bake the first 10 minutes with steam.
  • We remove the steam, briefly ventilate the oven, lower the temperature to 180 degrees and bake until tender.
  • I have a total baking time of 35 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • And now a few photos:
  • Wheat-rye bread with coffee and pepper
  • Wheat-rye bread with coffee and pepper
  • Wheat-rye bread with coffee and pepper
  • Wheat-rye bread with coffee and pepper
  • Delicious bread for you!

The dish is designed for

1 roll

Time for preparing:

3.5 hours

Cooking program:

harvester, oven

Note

The idea for making bread with coffee and peppers is not new. Somewhere I came across it. But the recipe is still fancy. The bread is delicious. I have no coffee aftertaste, and the pepper does not burn. Very good bread for sandwiches. Recommend!

Mikhaska
Oh! Well, this is sooo delicious bread !!! With the addition of coffee, I cook bread called "Darnitskiy". Which, of course, is not at all "Darnitsky" in terms of ingredients. But really tasty!
And, I also add pepper to the gingerbread ...
So, I can perfectly imagine what kind of delicacy you brought, Angela!
Well, and, (as without it!), Incomparable beauty!
ang-kay
Ira!Thank you, dear! : girl_hug: You know how to praise and cheer up. : girl_love: The bread is delicious and aromatic. I have another one with coffee. I'll bring it soon.
Newbie
ang-kay, amazed at your imagination.
j @ ne
Hello, sorceress! I looked at you for a new bread, I liked the idea, I'll pick it up, with your permission! My sourdough didn't work, but Liquid Fruit Yeast took root perfectly, so I adapt the recipe for them.
!
ang-kay
Newbie, j @ ne, Evgeniya, thanks for stopping by.
Quote: j @ ne
My sourdough didn't work, but Liquid Fruit Yeast took root perfectly, so I adapt the recipe for them.
!
Zhen,and I have this leaven with fruit yeast. I did it back in winter when the competition was. It got accustomed. I like it very much. I have not seen this anywhere, probably my know-how. If it is interesting, I will throw a link to my first bread on it and how I brought it out.
Ava11
Angela your bread is something incredible, what an airy crumb, beauty! And your signature handwriting, unusual cuts - well, I really like it. You are a big carnival and a clever girl, you bake such beauty! Compliments from the bottom of my heart!
ang-kay
Alla, thank you! Such words are pleasant and kind, I just blushed all over with embarrassment and pleasure
ANGELINA BLACKmore
Here is a delicious thing! Angel and again my THANK YOU is unlimited)))
Wheat-rye bread with coffee and pepper
ang-kay
Natasha, to health. Thanks for the report.

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