Dark Rye Sourdough Bread with Coffee and Cocoa
This unique and flavorful bread combines the rich depth of dark rye flour with the robust notes of brewed black coffee, and a hint of cocoa. The sourdough fermentation process not only enhances the bread's tangy flavor but also contributes to its chewy texture and crusty exterior. Perfect for sandwiches featuring corned beef or pastrami, and pairs beautifully with a variety of cheeses, this Dark Rye Sourdough Bread is an artisanal loaf that is sure to impress your family and friends. With a rustic appearance and heartwarming flavors, this bread is a delightful addition to any meal or a fantastic snack on its own.
28
Servings
150
Calories
9
Ingredients
Ingredients
Sourdough Starter
1 cup (100% hydration (133 gm flour, 133 gm water))
Black Coffee
1 1/3 cups (Room temperature (298 gm))
Stone Ground Rye Flour
2 cups ((261 gm))
Table Salt
2 teaspoons ((14 gm))
Molasses
1/4 cup ((57 gm))
Cocoa Powder
2 tablespoons
Whole Wheat Flour
1 cup ((131 gm))
Bread Flour
2 cups ((267 gm))
Water
1/2 cup (Scant 1/2 cup, lukewarm (105 gm))
Instructions
1
In a large bowl, combine the 100% hydrated sourdough starter with the brewed black coffee to create the sponge.
2
Cover the bowl and let it sit at room temperature for 5 to 12 hours to allow fermentation; longer times will yield a more pronounced sour flavor.
3
Add the stone ground rye flour, table salt, molasses, cocoa powder, whole wheat flour, bread flour, and lukewarm water to the sponge mixture.
4
Mix all the ingredients thoroughly until just combined, and then cover the bowl and let the mixture rest for 20 minutes.
5
Knead the dough by hand for about 5 minutes, adding water or flour as needed to keep the dough tacky but not sticky.
6
Place the kneaded dough in an oiled bowl, cover, and let it rise in a warm environment (ideally around 80°F) until it has increased in volume by 1.5 times, roughly 2 to 3 hours.
7
Perform stretch and folds on the dough every 40 minutes during the rising period, returning it to the bowl each time to continue rising.
8
Once the dough has risen sufficiently, divide it into two equal portions and shape them into loaves (either freeform or using 8x4 inch pans).
9
For freeform loaves, place them in a floured, cloth-covered colander or a proving basket and let them rest for an additional 1 hour and 30 minutes until they have puffed up by about 1.5 times.
10
Preheat your oven to 375°F and place an empty pan on the bottom rack to create steam when the bread is baking.
11
When ready to bake, gently invert the loaves onto parchment paper, score the tops, and transfer to a hot baking stone or a sheet pan.
12
Bake for approximately 50 minutes, rotating the loaves after 15 minutes and adding approximately 2/3 cup of hot water to the preheated pan for steam.
13
The loaves are done when they reach an internal temperature of 205°F. Allow them to cool completely on wire racks before slicing.
Nutrition Information
0.7g
Fat
27g
Carbs
4g
Protein
2.9g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Dark Rye Sourdough Bread with Coffee and Cocoa?
It is an artisanal sourdough loaf that combines the depth of stone ground rye flour with brewed black coffee and cocoa powder for a rich, tangy, and rustic flavor.
What does the coffee contribute to the recipe?
Brewed black coffee provides robust notes and enhances the dark, rich flavor profile of the rye bread.
How many servings does this recipe yield?
This recipe makes approximately 28 servings.
What are the calories per serving?
Each serving contains approximately 150 calories.
What type of sourdough starter is needed?
The recipe requires 1 cup of a 100% hydrated sourdough starter, prepared with 133 grams of flour and 133 grams of water.
How is the sponge created?
The sponge is created by combining the sourdough starter with 1 1/3 cups of room temperature brewed black coffee.
How long should the sponge ferment?
The sponge should sit at room temperature for between 5 to 12 hours.
Does longer fermentation change the flavor?
Yes, allowing the sponge to ferment for a longer period will yield a more pronounced sour flavor.
Which flours are used in this bread?
The recipe uses stone ground rye flour, whole wheat flour, and bread flour.
Why is molasses used in the recipe?
Molasses is used to provide sweetness, moisture, and to contribute to the bread's characteristic dark color.
How long should I let the dough rest after mixing?
After mixing the ingredients until just combined, cover the bowl and let the mixture rest for 20 minutes.
How long should the dough be kneaded?
The dough should be kneaded by hand for about 5 minutes until it is tacky but not sticky.
What is the ideal temperature for the first rise?
The dough should rise in a warm environment, ideally around 80°F.
How much should the dough increase in volume during the first rise?
It should increase in volume by approximately 1.5 times, which usually takes 2 to 3 hours.
What are stretch and folds?
Stretch and folds are a technique used during the rising period to build dough strength; they should be performed every 40 minutes.
How many loaves does this recipe make?
The dough should be divided into two equal portions to create two loaves.
Can I use bread pans for this recipe?
Yes, you can use 8x4 inch pans or shape the dough into freeform loaves.
How do I prepare freeform loaves for proofing?
Place them in a floured, cloth-covered colander or a proving basket.
How long is the final proofing stage?
The shaped loaves should rest for an additional 1 hour and 30 minutes until they have puffed up by 1.5 times.
What is the required oven temperature?
The oven should be preheated to 375°F.
How do I create steam in the oven?
Place an empty pan on the bottom rack during preheating and add 2/3 cup of hot water to it when you start baking.
Why is steam used when baking sourdough?
Steam helps the bread expand and contributes to a better crust texture.
Should I score the dough?
Yes, score the tops of the loaves just before transferring them to the oven.
How long does the bread take to bake?
The loaves bake for approximately 50 minutes.
When should I rotate the loaves in the oven?
Rotate the loaves after the first 15 minutes of baking for an even bake.
What is the target internal temperature for the bread?
The bread is done when it reaches an internal temperature of 205°F.
Why must the bread cool before slicing?
Cooling on wire racks allows the internal structure to set; slicing too early can result in a gummy texture.
What are the best food pairings for this bread?
It pairs beautifully with corned beef, pastrami, and a variety of cheeses.
What is the fiber and protein content?
Each serving contains 2.9g of fiber and 4g of protein.
Is there any fat in this bread?
Each serving contains a very low amount of fat, approximately 0.7g.