November 23, 2015 - 7:47am
I have a few questions about substitutions for this recipe
This is for Honey Wheat Black Bread. I don't have instant coffee on hand. I wondered if I could use 12 ounces of brewed coffee (cooled down of course) in place of the water and instant coffee?
Second question- I don't have white whole wheat flour. It's just whole wheat and was thinking about using it instead. Does it act differently than white whole wheat flour?
Ingredients1 1/2 cups (12 ounces) warm water
2 tablespoons (1 ounce) unsalted butter or margarine, softened
1/2 cup (6 ounces) honey
2 cups (8 1/2 ounces) Bread Flour
1 2/3 cups (6 3/4 ounces) White Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 1/2 teaspoons salt
2 1/4 teaspoons instant yeast
Share
I don't have instant coffee either. I don't see why you couldn't use brewed coffee instead.
I can't imagine you'd put instant coffee granules in a recipe just like that. Normally it will tell you to dissolve them in hot water first otherwise you'd have lumps of coffee granules and it wouldn't be nice at all. I think in the method of the recipe it'll tell you to do this and using brewed coffee instead will be fine.
In the unlikely event that it did mean pure coffee grounds then when substituting for brewed coffee just take into account that the water in the coffee should make up part of the added water in recipe to keep the same hydration. So however much brewed coffee you use adjust the rest of the water.
If it actually meant for you to dissolve the granules in hot water before adding and it didn't take into account the added water then no need to worry. Just use the same amount.
Whatever the case, brew the coffee and allow it to cool before adding.
If that makes any sense whatsoever.
usually the recipe will have you put in more instant coffee than you would for a cup of coffee, So make a very bold coffee when using it for baking bread because it will fade away otherwise and sort of disappear.
than WWW so make sure you check how it feels and add a bit more stiff coffee if necessary to compensate.
The reviews had people complaining about it being a very slack dough. Some went as far as to describe it as a batter. I wonder if this recipe would benefit from being allowed to rest after ingredients are combined.
On the instant coffee, the directions were to combine all ingredients. It didn't say anything about adding water to the instant coffee.
instant coffee which would make a strong cup. So what you want to do is use 1/2 cup of really strong coffee since you don't have the instant coffee.
There is a lot of honey in there too but 1 1/2 C of water to 2 c of flour is also a lot of water and around 137% hydration without the water in the butter and honey. Is this a batter bread? You don't say what to do with the ingredients.to make the bread? If it's not a batter bread then there is something wrong
OOPS forgot about WWW ......recalculating it si about 75% hydration with the WWW and not counting the honey and the butter. I would just hold back some of the coffee until I found out how wet the dough was and add the rest of it in if it is needed, i would do an autolyse though to know how it feels.
And you use brewed coffee as a substitute then remember to adjust the added water accordingly to not screw up the hydration. If you can do espressos instead then that'd be ideal. I'd say about 2-3 espressos.
The coffee is added for color. So really you can do what you want.
White whole wheat acts the same as regular but had a different flavor profile. It is less nutty.