In one of my baking course a participant told me about a bread with coffee she ate in Sweden this summer. The idea of swedish breads with coffee are not strange for me. In a Swedish blog I like Sara from Sara Bakar bake already one or two breads with coffee. But I got hooked only now. And so I created a coffee blackbread based on my familiy’s favourite blackbread. And I have to say, the resulting bread was mindblowing! My dearest, who normally never touch a bread with dried fruits, eats so much of it, that one loaf vanished in a blink.
But one could tell what my secret ingredients was. The coffee adds a incredible round flavour with its roasted notes but is barely recognizable. The amount of molasse is moderate so it is well balanced between sour and sweet. And so the bread is great with Cheese – especially with a young goat cheese. But honey or purists version with only fresh butter is dream as well!
Swedish Blackbread with Coffee
yields 2 Breads
- 50g roasted, dried Bread crumbs
- 100g fine cracked rye
- 200g Cranberries
- 125g Sun flower seeds
- 125g Pumkin seeds
- 450g Coffee (boiling)
- 18g Salt
- 300g fine cracked rye
- 300g Water (30°C)
- 30g very aktive Sourdough
- 400g fine cracked rye
- 75 g Coffee (50°C)
- Soaker (40°C)
- 75g Molasses
- Rye sourdough
For the sourdough, mix all ingredients and ferment for 16 hours at 25°C.
For the soaker, mix all ingredients and let it soak to hours at room temperature, then place it in the fridge.
The next morning, warm the soaker to 40°C (Microwave), then mix warm water with rye meal and soaker, before adding the sourdough and other ingredients. Then knead all ingredients at slow speed for about 10 min.
Ferment for about 45 min.
Grease two bread pans (16cm length for 500g loaves) and sprinkle with oat bran. Now form the dough to a long loaf with wet hands. Place in the bread pan and sprinkle with oat bran. The dough should be 2 cm lower then the rim of the pan.
Proof for about 90-120 min. The dough should reach the the rim of the pan and the surface of the bread should show cracks. If not, let the bread proof longer.
Preheat the oven to 250°C. Place the bread in the oven and lower the temperature to 180°C. Bake for 60min with steam. Then turn the heat off and let the bread cool down together with the oven.
Let the bread rest for at least 12-24 hours before slicing!