Coffee Date Sourdough Bread

Coffee Date Sourdough Bread is a unique artisanal loaf blending the deep, rich flavors of coffee with the natural sweetness of dates, all built on the tangy base of classic Sourdough. Furthermore, the bread boasts a beautifully dark, caramelized crust with a rustic finish. In addition, the crumb is soft and slightly chewy, speckled with tender bites of dates adding bursts of flavor and moisture.

Finally, the coffee imparts subtle earthy notes and a warm bitterness complementing the dates‘ natural sugars, creating a harmonious contrast. In conclusion, this bread is perfect for breakfast spreads, afternoon snacks, or even as a base for savory toppings, offering a versatile flavor experience with each slice.

Coffee Date Sourdough Bread Ingredients

• Active Sourdough Starter
• Coffee
• Warm Water
• Pink Salt
• Brer Rabbit Molasses
• Sunrise Flour Mill Coarse Rye Flour or Sunrise Flour Mill Whole Wheat Flour
• Sunrise Flour Mill – Bread Flour
• Dates

Crafting the Coffee Date Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the bread dough.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
   • Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Coffee Date Sourdough Bread Dough

1. Once the dough has bulked or doubled in size, it’s time to laminate it.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, sprinkle all but 2 tbsp. of chopped dates onto the surface of the dough.
4. Next, pull one side of the dough into the center. Repeat with the second side.
5. Then, spread the remaining 2 tbsp. of chopped dates onto the seam of the bread. Gently press them into the dough.
6. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
7. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.
   • Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours.

The Cold Fermentation Stage (Optional)

1. Once the bread dough has bulked in size and is formed into balls of dough, it is time for the cold fermentation or cold proofing.
2. Next, place the bread dough in the rising bowl or container, and into the refrigerator.
3. Finally, allow it to cold ferment for 8-12 hours.
   • Note: This step will help the gluten continue to break down, leaving the baked loaf more gluten reduced. This also helps settle the flavors a bit more. You can skip this section if you’re running short on time, but I’d highly recommend it for this loaf!

Scoring the Coffee Date Sourdough Bread

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Coffee Date Sourdough Bread onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Coffee Date Sourdough Bread

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored bread into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Coffee Date Sourdough Bread for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the bread for 20 minutes.
7. Then, once the bread is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Coffee Date Sourdough Bread is ready to enjoy!

Serving and Storing the Coffee Date Sourdough Bread

Once the Coffee Date Sourdough Bread has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve it with whipped butter, cinnamon cream cheese, or plain, and enjoy!

To store the Coffee Date Sourdough Bread, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

Recommended Products

Coffee Date Sourdough Bread

Yield: 1 Large Loaf or 2 Medium Sized Loaves

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 50 minutes

Coffee Date Sourdough Bread is a unique artisanal loaf blending the deep, rich flavors of coffee with the natural sweetness of dates, all built on the tangy base of classic Sourdough.

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Ingredients

• 1 c. Active Sourdough Starter
• 1 c. Brewed Coffee, Room Temperature
• 1 c. Warm Water
• 1 tsp. Pink Salt
• 1 tbsp. Brer Rabbit Molasses
• 1 c. Sunrise Flour Mill Coarse Rye Flour or Whole Wheat Flour
• 2 1/2 - 3 c. Sunrise Flour Mill - Bread Flour
• 1/2 c. Dates, Chopped

Instructions

Crafting the Coffee Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the bread dough.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off. (Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour).
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Folding, and Rising the Coffee Sourdough Loaf Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. (Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf).
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Coffee Date Sourdough Bread

1. Once the dough has bulked or doubled in size, it's time to laminate it.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, sprinkle all but 2 tbsp. of chopped dates onto the surface of the dough.
4. Next, pull one side of the dough into the center. Repeat with the second side.
5. Then, spread the remaining 2 tbsp. of chopped dates onto the seam of the bread. Gently press them into the dough.
6. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
7. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes. (Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours).

The Cold Fermentation Stage (Optional)

1. Once the bread dough has bulked in size and is formed into balls of dough, it is time for cold fermentation or cold proofing.
2. Next, place the bread dough in the rising bowl or container, and into the refrigerator.
3. Finally, allow it to cold ferment for 8-12 hours. (Note: This step will help the gluten continue to break down, leaving the baked loaf more gluten-reduced. This also helps settle the flavors a bit more. You can skip this section if you’re running short on time, but I’d highly recommend it for this loaf).

Scoring the Coffee Date Sourdough Bread

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Coffee Date Sourdough Bread onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Coffee Date Sourdough Bread

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored bread into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Coffee Date Sourdough Bread for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the bread for 20 minutes.
7. Then, once the bread is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Coffee Date Sourdough Bread is ready to enjoy!

Serving the Coffee Date Sourdough Bread

Once the Coffee Date Sourdough Bread has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve it with whipped butter, cinnamon cream cheese, or plain, and enjoy!

Notes

Storing the Coffee Date Sourdough Bread

To store the Coffee Date Sourdough Bread, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.