| Level: | Easy |
| Total: | 4 hr |
| Active: | 15 min |
| Yield: | 2 country loaves |
Ingredients
- 1 1/2 cups warm coffee (about 100 degrees F)
- 1 tablespoon brown sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/4 cups bread flour
- 1 1/2 cups whole-wheat flour
- 1 tablespoon cocoa powder
- 1/3 cup honey
- 2 tablespoons salted butter, softened
- 2 tablespoons molasses
- Olive oil, for greasing and drizzling
Instructions
- Mix together the warm coffee and brown sugar in a small pitcher. Mix in the yeast and set aside for a couple minutes to bloom.
- In the bowl of an electric mixer, mix together the bread flour, whole-wheat flour and cocoa powder. Add in the coffee/yeast mixture, as well as the honey, butter and molasses. With the dough attachment, mix on medium until a ball begins to form, about 2 minutes. Reduce the speed to low and knead for an additional 6 minutes.
- Grease a large bowl with olive oil; put the dough in it and cover with plastic wrap. Place in a warm spot in the kitchen and let rise until doubled in size, about 2 hours.
- Divide the dough in half, form into 2 tight balls and put on a baking sheet. Drizzle the tops with olive oil and cover very loosely with plastic wrap. Allow to rise again for 45 minutes to 1 hour.
- Preheat the oven to 375 degrees F.
- When the dough is ready, remove the plastic wrap. With a serrated knife, cut an X in the top of each round. Carefully transfer the dough to two 10-inch cast-iron skillets. Place both skillets on the center rack of the oven and bake until the crusts are browned and the centers are set, about 30 minutes. Transfer to a cooling rack and allow to cool for at least 15 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1300 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 247 g |
| Dietary Fiber | 16 g |
| Sugar | 67 g |
| Protein | 33 g |
| Cholesterol | 31 mg |
| Sodium | 114 mg |
Reviews
I’d like to try this but I don’t like coffee. I wonder how it would be with chai tea instead? If I try it, I’ll let you know
Delicious bread and I will be making it again and again. It was too wet at first and I added whole wheat flour until it formed a ball. Thanks Ree. You are amazing. I watch you every weekend.
I don’t currently have access to a kitchen right now but this sounds good. I grew up with B&M brown bread in the can. It was rich and moist. We would put cream cheese or real butter on them. Like jelled cranberry sauce it is a little tricky to get out of the can. It’s kinda hard to find so if this is close, great.
This bread is soo yummy…you can bake it right on the baking sheet too….I like to use different seasonal coffees when I make it too! I used a pumpkin spice coffee for this one since it’s for Thanksgiving and will use a Christmas coffee for my Christmas ones.
My new favorite bread. Awesome andeasy
This is the best brown bread I’ve ever tasted! I added a teaspoon of salt to the flours and placed the balls of dough directly into the skillets for the second rising. I will make this again soon.
This is our new favorite brown bread! After reading other reviews, I did add 1/2 teaspoon of salt, and found it necessary to add 1/3 cup more of the bread flour. I did place the dough into the two skillets for the 2nd rise, which enabled me to directly transfer the skillets to the oven. Try topping it with some regular butter and a slice of Swiss cheese. Wonderful!! I will be making this often!
This was just okay. It needed salt and I would like a sweeter bread. I would make one loaf next time instead of two. So, I’ll work on tweeting this recipe to get a good balance of sweet and salty.
My family loved it! I used maple syrup instead of molasses as i didn’t have molasses. Also added an extra tablespoon of whole wheat flour as dough was a little sticky at 1st.
My first ever attempt at bread! It was a super easy recipe and I didn’t have any problems with it being very sticky like other reviewers mentioned. Turned out perfectly!
I didn’t have 2 cast iron pans so I just cooked the loaves on a sheet tray.
I didn’t have 2 cast iron pans so I just cooked the loaves on a sheet tray.