Coffee in Bread?

Submitted by uberathlete on March 10, 2010 - 3:25pm

Hi all. I am thinking of using coffee as the primary liquid in my bread. Does coffee have a negative effect on yeast? Any comments would be much appreciated. Thanks!

Filed under:

Artisan Baking

Submitted by mcs on March 10, 2010 - 4:52pm.

coffee in bread

Here's a link to a discussion about Dan Lepard's black pepper rye (which contains coffee).

A bunch of people here have made his recipe, so if you'd like some more info about it, you can follow the links around here or google 'black pepper rye'.

-Mark

Submitted by PaddyL on March 10, 2010 - 9:32pm.

Use coffee

I've used coffee in bread from time to time and it works just fine.

Submitted by Mebake on March 11, 2010 - 5:19am.

umm

Coffee?!, caff/ Or deCaff, that'll keep the yeats awake all night..

Just kidding, nice idea btw.

Submitted by PeteInAz on March 12, 2010 - 8:16pm.

One thing to think about.

Coffee is acidic and, from what I've read and heard, commercial yeast doesn't like acid very much. You might have to increase the amount of yeast in your recipe. By how much, I have NO idea.

Submitted by uberathlete on March 12, 2010 - 9:26pm.

Thanks PeteInAz. Yeah I was

Thanks PeteInAz. Yeah I was wondering about that as well.

Submitted by whiskers on March 14, 2010 - 3:37pm.

As a matter of fact, I baked a sourdough bread using regular brewed coffee as the liquid. I put in some ground coffee beans and chocolate chips as well. It rose nicely and had a pretty good oven spring. I didn't even question about it before, but I think coffee works just as well as other liquids... I'm no expert though...