The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mocha Multi-Grain Sourdough

isand66's picture

Mocha Multi-Grain Sourdough

Chocolate flavored coffee.....what could be wrong with using some in a bread you ask?  Nothing of course, so why not use it in a soaker as well ?  That is exactly what I ended up doing.  I normally leave the grains soaking for about 30 minutes to an hour, but in this case I left it over night for around 24 hours and the soaker grains sucked up all the coffee.  When I mixed the final dough I decided to make this a very moist, high hydration dough so I didn't cut back on the additional coffee used and the end result as you will see was the most moist bread I've made to date that almost melts in your mouth.

I used some rolled oats, cracked wheat and malted rye berries for the soaker and for the final dough I used durum, dark rye, white rye, European style flours and some roasted wheat germ.  I added some barbecued potatoes and pistachio oil as well.

In order to make the soaker I used 285 grams of hot water and mixed it with the ingredients and let sit at room temperature for 24 hours.

For the starter, I refreshed my standard AP 65% hydration white starter the night before and used most of it in this bake.


100 grams Rolled Oats

100 grams Cracked Wheat

50 grams Malted Rye Berries

285 grams Hot Mocha Coffee

Mix coffee 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)

100 grams Durum Semolina Flour (KAF)

100 grams White Rye Flour

100 grams Pumpernickel Flour or Dark Rye Flour

150 grams European Style Flour (KAF)  (Sub Bread Flour if you don't have this)

50 grams Roasted Wheat Germ

370 grams Mocha Coffee (90 degrees F.)

14 grams Sea Salt (or table salt)

209 grams Mashed Roasted Potatoes

10 grams Pistachio Oil (substitute any oil desired)


I mixed  the flours together with all the coffee except for 50 grams and let them autolyes for 30 minutes.    I then added the levain, potatoes, oil 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 had to bake this bread for almost 50 minutes since it was so moist and the final dough came out with an excellent crust and moist crumb.

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Crumb Close-up


dabrownman's picture

here having some decent toast, marmalade and coffee and I could be having Mocha Multigrain Sourdough toast with hash browns built in!  I would be tempted to moosh up (a culinary term) some fruit and berries with some yogurt and call it brunch :-)  

Looks like another great concoction.  Love the soaker too.  Nice crust and crumb and the taste has to be eye opening! Put some yogurt, seeds and sprouts in it and you would have Brunch in a  Bread.

Nice baking Ian.

isand66's picture

I almost added some yogurt and Chia seeds!

It was the most moist bread I've made to date.  I think leaving the soaker for 24 hours really changed this one for the better.  Thanks for the kind words.   

Just got back from whole foods and picked up some Amaranth flour from Bobs Red Mill.

Cant wait to try this one out.



dabrownman's picture

Amaranth whole seeds at Sprouts for grinding or soaking at home but once they put in Chia and hemp seeds in the bins - out went the Amaranth and Whole Wheat pastry flour.  Great Ganny's baked with them often. I used to too :-(

Millet just got pulled from the bins too for some reason.  Maybe they replaced them with Armadillo nectar !

 Haven't yet decided how I'm going to mess this fine bread of your up - but it won't be pretty if armadillos, or possibly possums, have anything to do with it :-)

isand66's picture

I look foward to reading about it.....I'm sure your apprentice will enjoy it.  Better yet with all the caffeine in this bread they may never go to sleep!

breaducation's picture

Really interesting bread! I'm curious how the flavor ended up? Was it a strong coffee flavor?

isand66's picture

Thanks breaducation.

You don't really taste coffee in the bread, but it definitely chances the flavor profile.  I'm not sure how to describe the taste, but it's does make a big difference.

breaducation's picture

Well I'm definitely intrigued by the idea of coffee in bread. Might just have to try a loaf to taste this flavor. Thanks for the inspiration isand66!

isand66's picture

You're welcome.

Let me know if you give it a try.


Mebake's picture

Very creative bold baking, Ian! I bet the flavor is so complex, that it would be hard to single out a distinct flavor.

Very nice of you to write down the ingredients for us. If such bread is ever displayed in a Boulanger such as Paul, it would be Taged: Extra Speciality bread. :)

Nice to see your creativity and skills.

isand66's picture

Thank you Kahlid!

I appreciate the kind words.

It is definitely a complex flavor but a real tasty one.

I really like how moist the crumb is.