* Exported from MasterCook *
Bread, Homemade Coffee Date Rye
Recipe By :Jane Saunders
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups bread flour -- (400g)
3/4 cup Rye flour -- (100g)
1 1/2 tsp Salt
1 tsp Ground ginger
2 tsp Quick action yeast
2 tbsp Caster sugar -- (30g)
1 1/3 cups Tepid whole milk -- or 50:50 milk and water (320ml)
2 tbsp Butter -- softened, (30g)
2 tbsp Very strong espresso coffee -- cold, (30 ml)
7/8 cup Dates -- chopped, (150g)
Homemade Coffee Date Rye Bread is worth taking your time over. Enjoy
it fresh and thickly sliced with a dab of butter. The combination of
sweet dates, bitter coffee and sour rye makes a great simple breakfast.
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Put the flours, sugar and ginger into a large mixing bowl and stir to combine
Add the salt, yeast and butter, then pour in the cold espresso coffee
and 3/4 of the milk
Stir with your hands to form a dough, adding more of the milk as
required - the dough should be soft and not flaky, but it should also
not be too wet or sticky
Tip the dough onto a lightly floured worktop and knead for 10 minutes
until smooth and elastic (or use the dough hook attachment on your mixer)
Put the dough into a clean bowl and cover with a clean tea towel.
Leave to rise until doubled in size (approx 1 to 2 hours depending on
how warm your kitchen is)
Knock back the dough in the bowl using your fist and then tip it onto
a worktop. Flatten it out to a rough rectangle, scatter the chopped
dates over it, fold it up and knead for a few minutes to distribute
the fruit throughout the dough
Shape the dough into a round or an oval. Lay it onto a floured baking
sheet and put it inside a large plastic bag to prove for another hour
or so until nearly doubled in size
Meanwhile, heat the oven to 220C/ 425F/ GM7 and put a roasting tin
into the bottom shelf
Slash the top of the loaf with a very sharp knife (or a razor blade)
and sprinkle with a little flour
Put the loaf into the oven and at the same time fill the baking tin with water
Cook for 20 minutes then turn the heat down to 200C/ 400F/ GM6 and
bake for another 5 to 7 minutes until the loaf sounds hollow when
tapped underneath
Leave the loaf in the oven, but turn off the heat and let the bread
cool down in the oven with the door ajar
Eat as soon as possible and within 3 days
S(Internet address):
"https://www.littlesugarsnaps.com/2016/08/21/homemade-coffee-date-rye-bread/";
Yield:
"1 lg loaf"
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Per Serving (excluding unknown items): 240 Calories; 4g Fat (13.6%
calories from fat); 7g Protein; 46g Carbohydrate; 2g Dietary Fiber;
9mg Cholesterol; 301mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0727