Coming Soon
320 grams (2 1/2 cups) rye flour
195 grams (1 cup) bread flour +50g
125 grams (1/2 cup) active sourdough starter
95 grams (1/4 cup) molasses 50g
2 Tbsp Cocoa
12 grams (2 tablespoons) caraway seeds, toasted, (optional)
10 grams (1 3/4 teaspoons) sea salt
237 grams (1 cup) coffee
Bread flour for dusting rice flour
Mix coffee, molasses and water and starter, in a large bowl
Cool to warm, if coffee is hot
Add salt with 50grams of warm water
Let sit 30 minutes
Mix in all the rest of the ingredients into a tacky dough.
On a lightly floured surface knead the dough until smooth.
Rest 30 minutes
Stretch and fold 4 times, once every half hour. Shape into baking container, or 2 mini loaves & refrigerate, with a lid, or plastic on top, overnight or up to 48hrs
In the morning, Preheat your oven to 400°F.(placed into cold oven)
Bake the mini loaves for 35 minutes, or one loaf 45 minutes.
Remove them from the oven and let them cool, in the pan, for 10 minutes
Remove the loaves to wire racks and let cool completely before slicing.