Ground coffee, cocoa, milk, and a spoon full of sugar. It’s a visit to the coffee shop – but in loaf form.
Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
Despite a few unexpected ingredients, this is a pretty standard American-style pumpernickel recipe – the coffee, coffee flour, and chocolate provide the pumpernickel overtones.
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.
This recipe is a variation of my Mom’s Black Peasant Bread from the The Bread Book. It doesn’t look black… unless you close your eyes. This recipe calls for Death Wish Coffee®, my favorite cup o’ joe.
My first vegan bread recipe posting! After soaking the currants, if you let a bit of rum accidentally fall into the batch (and accidentally drink the rest), you’ll agree that the rum adds a nice touch.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.