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Kañiwa Coffee Pumpernickel Bread

Despite a few unexpected ingredients, this is a pretty standard American-stype pumpernickel recipe. I say American-style because I didn’t use rye flour – I rely on the coffee, coffee flour, and chocolate to provide the right overtones instead.
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 1 large
Author Mark Oppenneer


  • 1 scant tablespoon (or one ¼-ounce package) active dry yeast
  • 1 tablespoon black strap molasses
  • 1 tablespoon chocolate syrup
  • ½ cup warm water about 110 degrees
  • cup warm water about 110 degrees
  • ¼ cup coffee flour
  • ¼ cup kañiwa
  • 2 tablespoons finely ground coffee
  • 2 tablespoons poppy seeds
  • 1 teaspoon salt
  • cups white whole flour or rye flour if you’re feeling dangerous
  • cups unbleached flour
  • cornmeal or semolina flour


  1. Note: this recipe uses a bread cloche.
  2. In a small bowl, stir yeast, molasses, chocolate syrup, and ½ cup water.
  3. Combine coffee flour, kañiwa, ground coffee, poppy seeds, salt, and white whole wheat flour in a large bowl.
  4. Add the yeast mixture and the rest of the water to the dry ingredients. Beat vigorously for two minutes.
  5. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
  6. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
  7. Dust the dough with flour and place in a bowl, cover with plastic wrap and let rise until doubled, about one hour.
  8. Punch the dough down, remove from the bowl, and knead it a few times. Let the dough rest on the counter for about 5 minutes and then shape into a ball.
  9. Place the dough in a well-floured proofing basket, cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  10. About 15 minutes before baking, place the base of the bread cloche in the oven and preheat to 450 degrees.
  11. When ready to bake, sprinkle the cloche base with corn meal or semolina flour. Gently turn the dough onto the baking stone and score the top of the loaf with a sharp knife.
  12. Cover the base with the cloche lid and bake for 30 minutes.
  13. Remove the cloche lid. Bake for 15 minutes more or until the internal temperature of the loaf is about 190 degrees. Immediately remove bread from the cloche base and cool on a rack.