White Coffee Wholemeal Loaf

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]
Ingredients

[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 egg

1 sachet instant white coffee-mix dissolve in 250 ml hot water - allow to cool

20 gm raisins - rinsed

50 gm butter

1. 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.
2. 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.
3. Add in butter and knead on medium speed until dough is soft and elastic. Add in raisins and knead to combine.
4. Shape into a dough and cover with a damp cloth to rest for about 30 minutes or until dough in size.
5. Punch down dough and divide into 4 equal portions.  Shape into  round balls and place in a baking tin, lined with parchment paper.
6. Leave in oven to proof for 1 hour or double in size.  Remove from oven.  Preheat oven at 180 degrees C for 10 minutes.
7. Place dough in oven to bake for 25 minutes  or until brown.
8. Remove from oven and cool on wire rack.
   
   
   
   

I'm submitting this post to Cook Your Books Event #19 hosted by Joyce of Kitchen Flavours