The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mudslide Coffee Multi-Grain Sourdough

isand66's picture

Mudslide Coffee Multi-Grain Sourdough

For someone who doesn't like to drink coffee, I must say I love adding it to my bread.  It adds a subtle flavor to the overall product that is very pleasing and smells good to boot.

I recently bought some Red Wheat Berries and Farro on my latest trip to Whole Foods so I wanted to make a soaker using these ingredients and see what happens.  I also added some oat bran to the soaker as well.

I used some White Rye Flour, Pumpernickel, Sprouted Wheat Flour and French Style (low protein flour good for baguettes) and of course some Mudslide flavored coffee as the liquid.

In order to make the soaker I used a cup of hot water and mixed it with the ingredients and let sit at room temperature for 24 hours.  Since the Red Wheat and Farro are very hard, I should have used boiling water or actually boil it on the stove in water for a longer period to make it tender.  My soak in hot water did not end up making the soaker ingredients tender enough so they ended up a little chewier in the final bread than I would have preferred.

For the starter, I refreshed my standard AP white starter the night before and used most of it in this bake.  I have also included the ingredients to make the exact amount of starter needed from your seed starter.  Mine is kept at 65% hydration so adjust yours accordingly.


50 grams Farro

30 grams Red Wheat Berries

30 grams Oat Bran

240 grams Boiling Water

Mix boiling water in a bowl with other ingredients and let sit covered at room temperature for 24 hours.


71 grams Seed (Mine is 65% AP Flour Starter)

227 grams AP Flour

151 grams Water (85 - 90 degrees F.)

Mix seed with water to break up for a few seconds and then mix in flour until the starter form a smooth dough consistency.  Put it in a lightly oiled bowl and loosely cover and leave at room temperature for at least 10 hours.  The starter should double in volume.  Put the starter in the refrigerator for up to 1-2 days or use it immediately.

Main Dough


425 grams Starter from above (all of the starter)

180 grams French Style Flour

150 grams Sprouted Wheat Flour

200 grams White Rye Flour

100 grams Pumpernickel Flour

370 grams Mudslide Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)


I mixed  the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes.    After an hour  I added the levain and the soaker and the rest of the coffee with the salt and mixed on speed #1 for 1 minute and #2 for 4 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  I then did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and put it in a lightly oiled bowl for 2 hours.  I then put it in the fridge overnight.

The next day I let the dough sit out at room temperature for 1.5 hours.  After 1.5 hours I formed it into loaves and put them in floured bannetons and let them rise covered for 2 hours.  Score the loaves as desired and prepare your oven for baking with steam.

I then baked on my oven stone with steam at 450 degrees until both loaves were golden brown and reached an internal temperature of 200 - 210 degrees F.

I got a nice bloom with my scoring, actually more than I expected.  One loaf I tried a curved scoring pattern which came out pretty nice.

The final bread came out like I had hoped with a nice crust and open moist crumb.  You can taste the coffee influences for sure as well as the multi-grain ingredients.



dabrownman's picture

What a nice bake!  I've been wanting to use coffee and keep forgetting but will soon.  This has all my favorite grains  and the crumb is nicely open.  Since there is no pumpernickle grain, what is it made from that makes it Pumpernickel flour?

Just fantastic inside and out Ian.

isand66's picture

Yeast water English Muffins about to's taken forever for them to rise in my airconditioned house....hoping for the best.

Cherry flavored bread up next with Quinnoa....

isand66's picture

Thanks DA.

The Pumpernickel flour is from KAF and contains organic whold rye flour with all the bran, and germ intact.  It is whle rye or dark rye flour.

Definitely try some coffee in place of your liquid.  It really gives the overall bread a nice flavor.

Thanks for the kind words.


Mebake's picture

Lovely looking twins Ian! the crumb is uniformly open and very attractive, denoting very good handling and shaping skills. Beautiful and exotic, as usual. 

I like how you append your blogs with beautiful flowers! Are those from your backyard?


isand66's picture

Hi Khalid,  Thanks for the compliment.

Yes, the flowers are from our backyard.  It is my favorite time of the year as many of our summer flowers are starting to bloom.  My wife and I both enjoy gardening and like my bread baking, we don't know how to do something half speed so we always are finding and planting new flowers every season.

Thanks again for your kind words.


dabrownman's picture

required for YW is sometimes not possible :-)  Cherry flavored Quinoa anything sounds delicious.

isand66's picture

DA...I am baking tonight so hopefully it will come out good.

Used cherry juice and some fresh chopped cherries.

Hoping for the best.