DLB Coffee Chocolate Chip Breakfast Bread
RECIPE
Servings 1 large loaf | Prep Time 20 min| Total Time approximately 3 hr
INGREDIENTS
440 g all-purpose flour
16 g vital wheat gluten
40 g coffee flour
1 T white granulated sugar
4 tsp rapid rise/ instant yeast
1 3/8 cup lukewarm water
4 oz. french press coffee made with 5 oz water and 1/4 cup dark roast coffee beans (prior to grinding). I use the Dark Roast beans from @coffeebros - available at coffee bros.com or at amazon.com It’s amazing!
1 ½ tsp. pink himalyan salt
1 (12 oz package) (340g) semi sweet Guittard chocolate chips [46%}
DIRECTIONS
Using an electric mixing bowl, combine the coffee, water, yeast, and salt;
In a separate bowl, whisk together the flours and vital wheat gluten and ask to the mixing bowl with the wet ingredients.
Using a dough hook or roller, “knead” the bread for 5-6 minutes in the electric mixer.
Remove the dough when it is smooth and on a clean work space, knead, by hand, until all of the chocolate chips have been evenly dispersed and integrated.
The dough will be a bit tacky, but if for some reason it feels too dry while you are adding the chips, you can add additional water by moistening your hands in a bowl of purified water and adding approximately 1 tsp of water at a time as you incorporate it into the dough ball.
Shape the dough into a ball and place in a clean large bowl; cover the bowl with plastic wrap or a plastic shower cap and let rest for 1 hour, or until doubled in size.
When the first rise is complete, deflate the dough and reshape into one large oval mound.
Preheat the oven to 450˚F
Place the shaped loaf onto a parchment paper lined cookie sheet and let rise, draped with plastic, in a warm place or with a small heater rotating on low to keep warm. This second rise will take 45 minutes to 1 hour. The loaf should nearly double in size.
When the second rise is complete, lightly sprinkle the loaf with flour and then place it into the oven on the upper middle rack and bake for 10 minutes. Then turn the oven down to 350˚F and continue baking for 20 more minutes.
Bread will be done when the temperature inside is at least 200˚F.
Remove from the oven and transfer to a wire rack to cool.
