I just returned from a 2 week business trip to China and after refreshing my starters I decided to make a coffee flavored bread that also was rich in multi-grains. I have had great success using soakers in this style bread in the past so this was no different I used malted rye berries, spelt kernels, buckwheat groats and soft white wheat berries all soaked in 240 grams of chocolate raspberry truffle flavored coffee.
For the starter I used my white 65% hydration starter and added coffee, pumpernickel flour and white rye. To continue with the all coffee theme I also used coffee in the main dough along with an assortment of flours plus some dehydrated onions that I mixed in with the coffee before adding to the dough.
The end result was nice dark, rich, moist and coffee flavored bread. If you don’t like coffee you will run away screaming from this one, but if you can’t get enough Java in your system, give this one a try.
30 grams Buckwheat Groats (bought at Whole Foods)
30 grams Spelt Kernels (Berries…not sure which)
30 grams Malted Rye Berries
20 grams Soft White Wheat Berries
240 grams Hot Coffee (I used Chocolate Raspberry Truffle)
Mix coffee in a bowl with other ingredients and let sit covered at room temperature for 24 hours.
71 grams Seed (Mine is 65% AP Flour Starter)
142 grams AP Flour
85 grams Pumpernickel Flour
70 grams White Rye Flour
151 grams Coffee (85 – 90 degrees F.)
Mix seed with coffee to break up for a few seconds and then mix in flour until the starter forms a smooth dough consistency. Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours. The starter should double in volume. Put the starter in the refrigerator for up to 1-2 days or use it immediately.
425 grams Starter from above (all of the starter)
300 grams European Style Flour (KAF) (Sub Bread Flour if you don’t have this)
150 grams Spelt Flour
100 grams Whole Wheat
80 grams Graham Flour
20 grams Walnut Oil
370 grams Coffee (90 degrees F.)
14 grams Sea Salt (or table salt)
All of the Soaker from above (make sure to drain the soaker thoroughly)
I mixed the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes. I then added the levain, oil and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes. I then did a stretch and fold, rested the dough uncovered for 10 minutes. I then did another stretch and fold, covered the dough and let it rest for 10 minutes. I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours. I then put it in the fridge overnight.
The next day I let the dough sit out at room temperature for 2 hours. After 2 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.
Score the loaves as desired and prepare your oven for baking with steam.
I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 – 210 degrees F.
Let it cool on a bakers rack for at least 2 hours or longer before diving in.
This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/