The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peppermint Mocha Kahlua Multi-grain Sourdough

isand66's picture

Peppermint Mocha Kahlua Multi-grain Sourdough

Okay, so every time I go down to my basement I keep passing the bottle of Peppermint Mocha Kahlua staring at me from its perch on our bar.  It's red and white bottle was just yelling at me to try it in a bread or down some with ice, so I decided to do both.

I rediscovered some interesting nut flours that I had in my refrigerator and decided to mix  the toasted almond and hazelnut flours with some fresh milled rye flour.  I really like the effect a soaker/scald has on a multi-grain bread so I mixed up some cracked wheat, red quinoa and bulgur wheat with some hot water.  It is interesting how these ingredients sucked up every last bit of water as when I added them to the dough there was not a dry eye in the house or the bowl.  The official way of calculating the hydration of a dough is to not include the water sucked up by the soaker, but I warn you this bread is a wet one especially due to the soaker.

I also deviated from my normal starter and used a 100% AP starter instead of my normal 65% starter.  I also used a much smaller amount of starter mainly due to that I didn't have any more left to use.  I used 222 grams of this starter versus the usual 425 grams of my dryer starter.

I have to say the end result of this bake was very satisfying.  If you don't like moist bread, then this one is not for you as the final dough was probably the most  moist  I have made to date.  The crumb melts in your mouth and you can really taste the nut flours but not really the Kahula.  I thing the Kahlua definitely contributed to the moist crumb for sure.

And now for the directions if you are so inclined:


100 grams Cracked Wheat

100 grams Red Quinoa

60 grams Bulgar Wheat

250 grams Hot Water

Mix water in a bowl with other ingredients and let sit covered at room temperature for 1 hours or overnight.

Main Dough


222 grams Starter at 100% Hydration

200 grams Bread Flour (KAF)

65 grams Toasted Almond Flour (KAF)

65 grams Roasted Hazelnut Flour (KAF)

269 grams Freshly Ground  Rye Flour

256 grams Peppermint Mocha Kahlua at room temperature

100 grams Water at room temperature

14 grams Sea Salt (or table salt)


I mixed  the flours and starter together with all the liquids  except for 50 grams of Kahlua and let them autolyes for 20 minutes.    I then added the soaker and the rest of the Kahlua with the salt and mixed on speed #1 for 3 minute and #2 for 2 minutes.  I then did a stretch and fold, rested the dough uncovered for 10 minutes.  Since this dough is very wet I put it in an oiled bowl and did another stretch and fold, covered the dough and let it rest for 10 minutes.  I did one more stretch and fold and let it rest out for another 2 hours after which I put it in the refrigerator until the next day.

The next day I let the dough sit out at room temperature for 2 hours.  After 2 hours I formed it into a miche boule and put it in a floured banneton which has a cloth insert and let it rise covered for 2 hours.  Make sure to either use a cloth insert or use a loaf pan as this dough is very, very moist.

After 2 hours or when the dough passes the poke test, score the loaf as desired and prepare your oven for baking with steam.

I warm my oven to 500 F. and once I put the loaf in the oven I add 1 cup of boiling water in a heavy-duty pan on the bottom shelf of my oven and lower the temperature to 450 degrees F.

Bake the loaf for around 40-50  minutes until the crust is nice and  golden brown and reaches an internal temperature of 200 - 210 degrees F.


dabrownman's picture

I didn't even know that they made peppermint Kahlua much less one with a mocha component.  Now you say you can't taste it too!  I am shocked that the peppermint, all by itself,  didn't come out and smack your mouth with at least a fat lip to show for it :-)  Are you sure an eyebrow didn't twitch at least a little?    Were you tasting before you tasted the bread?   What is flavored booze coming to when you can't even taste it? 

Well I wish I could taste your fine concoction.  It looks terrific, as usual, even if it doesn't taste like one would imagine if they weren't snockered :-)

I have been eating your Catastrophe Mocha Bread the past few days for lunch and breakfast after retrieving what may be the last of it out of the freezer.    It is another top 5 my friend.   Thanks for the recipe.  I'm not buying the booze required for this one if you can't taste it.  So you will have to send me some fot eh Holidays which are quickly approaching. 

Nice crumb, crust and color as usual.  Bake on my friend.

By the way, it was my apprentice who thought you must have been hitting the bread liquid a touch before you tasted the bread.  She had been warned.  That red Quinoa scares her a little as it stares at her from that crumb too.

isand66's picture

Thanks DA...appreciate the comments.  It was surprising not to taste the booze.  I think it's due to the nut flours which have a very strong flavor in a good way of course.  I was getting worried about adding too much since it is costly.  It does make for a moist crumb though.  Thanks again.  Look forward to your next bake and meal..


dabrownman's picture

I swore I would never do.  I sifted home milled spelt to 78% extraction.  Sifting sucks no matter what anyone says and Janet is right - just say no!  Michael Wilson thought I could sift it, develop the gluten on the 100% hydration spelt and then fold the extracted part back into the dough ti still have a 100% Whole Spelt bread and not have the extraction take away the gluten development to get a nice open crumb using SD only.  I don't know if it is going to work but I'm blaming him no matter what :-)

So it is a simple 100% whole spelt bread at 100%  hydration  with some spelt sprouts to put it over the top.  I'm retarding the SD spelt levain right now for 18 hours and will autolyse the flour for 2 hours since spelt is so rocket proof prone, but will use the excess sprout water and dried shiitake mushroom re-hydration water from the pizza a couple of days ago for the liquid.   So it is 100% Hydraulic Shiitake Mushroom,  100% Whole Spelt Sprout Bread, if there ever was such a thing,   on the way - if the Friday bake comes off well or not.   I might sneak some rehydrated shiitake mushrooms in there too if my apprentice doesn't stop me at the last minute.  This bread needs some wild rice but it won't get it.

Just finished off your Mocha Catastrophe Bread with chicken tacos for dinner.  It didn't seem that weird at the time :-)  Delicious.


isand66's picture

Holy Spelt Batman!  That sounds like a great experiment.  100% hydration Spelt bread sounds amazing.

I can't wait to read about how it comes out.  Don't know if I'm brave enough to try that one myself so will live vicariously through you :)

Good luck!

Resist the temptations to add....I know it's near impossible for the likes of you and me and our furry four legged helpers.


dabrownman's picture

100% white spelt, 100% hydo challenge also requires 40 minutes of French slap and folds too!  I'm not looking forward to that either but it has to be better than sifting and at least you can work out some apprentice frustrations with all that slapping.  Just the sounds makes my apprentice run and hide :-)  Can you imaging 100% hydro spelt dough sticking to the counter after the slap?  That should make for a kitchen ceiling clean for sure.  I stopped doing slap and folds after finding little bits of dough all over the kitchen (actually my wife did and said French slapping had to stop).  I don't know about your 5 apprentices but mine refuses to clean anything except her bowl.  I'm oiling the granite for sure .

Sadly, my Krupp's coffee grinder died on the last of the spelt grind.  I normally stop when it starts to get hot but this time it was damn the torpedoes full speed ahead until it blew up and died a horrible death.  I don't see many of them at Goodwill either.

isand66's picture

Sorry to hear about your Krupp's.  At least it went out fighting :)

I have never really done the slap and fold so you will have to let me know how this one turns out.

Can't wait to see your masterpiece.