Bake your Momma some Bread

Cocoa Coffee Rye Bread

This weeks recipes were developed by Friends & Farmers Board Member 
Emily Newman

Makes two 2 pound loaves

3 cups of warm coffee, purchased on the Online Market
1 tsp sugar
1 ½ Tbsp yeast
1 ½ Tbsp salt
2 cups of whole rye flour, purchased on the Online Market
5 cups of all purpose flour
¼ cup of cocoa powder

Brew coffee and allow to cool slightly. Once it is cooled to warm temperature (versus boiling hot), mix in the yeast. Place the rest of the ingredients into a large bowl, then mix in coffee yeast mixture. Knead together the dough; it should not be too sticky. Cover and allow to rise in a warm area for about 2 hours.

Preheat your oven to 450 degrees. Form your dough into desired shape, place flour or cornmeal onto baking sheet and place dough onto the pans. Allow the loaves to sit for about 40 minutes.

Before placing the bread into the oven, place slashes into the loaves to allow the heat to escape. Fill a pan with a cup or two of water and place it into the oven. Bake the loaves for approximately 30 minutes.

What to do with two, delicious loaves of Cocoa Coffee Rye Bread?
Bread Pudding, of course!
 
Chocolate Coffee Bread Pudding
 
1 loaf of Cocoa Coffee Rye Bread, cut into 1 inch cubes
2.5 cups of milk
4 eggs
¾ cup of sugar
1 tsp of vanilla extract
¼ cup of chocolate chips (or more!)
 
Mix together milk, eggs, sugar and vanilla extract. Add bread and allow to soak. Preheat oven to 350 degrees. Once oven is preheated, pour bread mixture into a 9 x 11 pan, sprinkle chocolate chips on top and bake for 45 minutes. Eat warm with a giant scoop of Meyer’s Dairy Chocolate Ice Cream.
Emily Newman has been a member of Friends and Farmers since early 2017 and now serves on the Board of Directors as the Secretary. As a member, she enjoys the opportunity to support local farmers and buy delicious food. She enjoys scrolling through the Online Market dreaming up what she will be making the following week for her friends and family. 

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