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Homemade Coffee Date Rye Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 29 Jul 2018 23:27:16 -0700
v118.n028.1
* 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"
                                     - - - - - - - - - - - - - - - - - - -

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