Ground coffee, cocoa, milk, and a spoon full of sugar. It’s a visit to the coffee shop – only breadier.
Ground espresso (or coffee), some 100% cocoa, and a plop – it’s like a really viscous dollop – of blackstrap molasses (pictured below) gives this bread it’s rich dark color and mildly bitter taste.
I used milked almonds because I’m fancy. Two simple ingredients water and almonds – no thickeners or gums.
And for the finish, some Swedish pearl sugar. If you read that last sentence aloud, it is quite confusing.

Caffè Latte Bread
Ground coffee, cocoa, milk, and a spoon full of sugar. It's a visit to the coffee shop - but in loaf form.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 small loaves
Ingredients
- ¼ cup water 110 degrees
- 1½ cup milk 110 degrees - I used milked almonds because I'm fancy
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon blackstrap molasses
- 1 tablespoon ground espresso or coffee
- 2 tablespoons 100% cocoa
- 3½ - 4 cups unbleached flour
- egg for wash
- pearl sugar for sprinkling
Instructions
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Proof the yeast in water with sugar.
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In a large bowl, mix the ingredients with 2 cups flour until smooth like a batter.
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Add the remaining flour until and keep mixing until your arm hurts.
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Turn the dough onto a lightly floured work surface.
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Knead it like a Swiss massage, adding flour as needed, until dough is smooth and velvety.
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Plop the dough into a lightly oiled bowl, cover it with plastic wrap and a towel.
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Put in the oven with the oven light on for about an hour.
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Shape your dough and place on a parchment-covered sheet or into well-oiled loaf pans.
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Cover with a towel and let it rise on the counter for 45 minutes.
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Before baking, whisk the egg with a tablespoon of water and paint the tops of the loaves with it.
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Sprinkle pearl sugar on the loaves (over the sink, because damn those pearls get everywhere).
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Bake for 15-20 minutes on 375 or until the internal temperature of the loaf is between 190-200.
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Liberate the loaves from their pans and let them cool on a rack.
Oooohhhh! This looks so goooooodddd