I have several sachets of instant Ipoh White Coffee lying in the cupboard and no one is drinking it. Instead of wasting, I use it to make this coffee wholemeal loaf. Take note, all flours must be sifted even though it is not written in the recipes.
Verdict - The wholemeal flour and bread flour ratio is 1:1 but the bread is soft and moist. Strong aroma of coffee with just a sachet. Must be a healthy bread for the family to enjoy. Serve with a slice of cheddar cheese, hmmm......so good.
Recipe Source - Amy Beh [with modifications]
[makes 4 big bun shape bread in a 7 inch square tin]
175 gm wholemeal flour
175 gm bread flour
50 gm plain flour
10 gm milk powder [I used 2 tbsp]
50 gm soft brown sugar
1/2 tsp salt
3 tsp instant yeast
1 sachet instant white coffee-mix dissolve in 250 ml hot water - allow to cool
20 gm raisins - rinsed
- To prepare the dough - Place sifted flours, milk powder, sugar, salt and yeast into the bowl of an electric mixer fitted with a dough hook. Mix for 30 second on lowest speed.
- Add in egg and gradually add in the coffee mixture. Continue to mix on medium low heat into a soft dough for about 5-10 minutes.
- Add in butter and knead on medium speed until dough is soft and elastic. Add in raisins and knead to combine.
- Shape into a dough and cover with a damp cloth to rest for about 30 minutes or until dough in size.
- Punch down dough and divide into 4 equal portions. Shape into round balls and place in a baking tin, lined with parchment paper.
- Leave in oven to proof for 1 hour or double in size. Remove from oven. Preheat oven at 180 degrees C for 10 minutes.
- Place dough in oven to bake for 25 minutes or until brown.
- Remove from oven and cool on wire rack.