Ingredients
Scale
- 1 cup warm water (about 110°F)
- 3/4 cup strong brewed coffee (cooled to warm)
- 2 and 1/2 teaspoons instant yeast
- 1 tablespoon sugar or maple syrup
- 2 tablespoons blackstrap molasses
- 2 tablespoons dark cocoa powder
- 140 grams sorghum flour
- 120 grams buckwheat flour
- 100 grams tapioca starch
- 60 grams potato starch
- 40 grams almond flour (optional)
- 18 to 20 grams psyllium husk powder
- 2 large eggs (room temperature)
- 3 tablespoons neutral oil
- 1 teaspoon apple cider vinegar
- 1 and 1/4 teaspoons fine sea salt
- 1 teaspoon caraway seeds (optional)
Instructions
- Line a 9×5 inch loaf pan with parchment, leaving flaps to lift the bread out later. Lightly oil any exposed sides.
- In a mixing bowl, combine warm water, warm coffee, sugar, and yeast. Stir and let sit for 5 to 7 minutes until lightly foamy.
- Whisk in molasses, oil, vinegar, and eggs. Sprinkle in cocoa and whisk until smooth.
- In another bowl, whisk sorghum, buckwheat, tapioca, potato starch, almond flour, psyllium powder, salt, and caraway (if using).
- Add the dry mix to the wet mix. Beat on medium for 2 minutes. The dough will look like a thick batter; add water if too thick.
- Scrape into the prepared pan and smooth the top.
- Cover loosely and let rise in a warm spot until the dough peaks about 3/4 inch above the pan rim (35 to 50 minutes).
- Preheat the oven to 375°F, placing a small pan on the lower rack with 1 cup hot water for steam.
- Bake on the center rack for 45 to 55 minutes. Tent with foil if browning too quickly. The loaf is done when it feels set and sounds hollow when tapped.
- Lift out using the parchment and cool on a rack for at least 1 hour before slicing.
Notes
For best results, use gram measurements for accuracy, especially with psyllium and starches. Steam in the oven for a tender crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
- Diet: Gluten Free