Coffee Bread


Enjoy this recipe for Coffee and Granola bread, an experimental loaf from London Foodie Tours.

After a quick look at Wing_Mon‘s Matcha & Black Sesame Sourdough, the inspiration hit. While making the morning coffee, I ended up with a whole cup of really good drip coffee, from a dark roast Java bean. My morning job was to make some bread. Somehow I ended up with a Coffee & Granola loaf. It smells so good that I had to share the recipe.  Coffee BreadI used :

500g Strong White Flour
200ml cup of strong freshly brewed coffee (warm – not boiling!)
100ml warm water
7g dried action yeast
3tsp golden caster sugar
1tsp salt
1/2 cup granola (or raisins would also work well)

Coffee Bread

Put all your ingredients (yeast separate from salt) into a mixer and mix on your slow setting, then turn up to the high setting for about 8 minutes. Or you can do this by hand and get a morning workout at the same time. Sprinkle a little olive oil onto the dough and bowl and roll it around, which will prevent the dough from forming a skin. Cover with a plate and allow to rise. Once risen, empty onto a floured surface, and shape into a bloomer. Place into your desired floured tray. Score the bread, and allow to rise again. It should take about 30-40minutes. Once risen, bake as is, or give the dough an egg wash like I have for a shiny finish. It’s totally up to you. I broke an egg and needed to use it up, otherwise I wouldn’t bother.

Coffee Bread

Bake on 200 degrees Celsius for approx 30 mins. If you like a really good crust, turn it over and bake for another 5 minutes.


The end result smells amazing and it is very soft – perfect for your morning toast. Adding nutella was just too tempting.

Coffee Bread

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