Caffè Latte Bread

Ground coffee, cocoa, milk, and a spoon full of sugar. It’s a visit to the coffee shop – only breadier.

Ground espresso (or coffee), some 100% cocoa, and a plop – it’s like a really viscous dollop – of blackstrap molasses (pictured below) gives this bread it’s rich dark color and mildly bitter taste.

I used milked almonds because I’m fancy. Two simple ingredients water and almonds – no thickeners or gums.

And for the finish, some Swedish pearl sugar. If you read that last sentence aloud, it is quite confusing.

Caffè Latte Bread

Ground coffee, cocoa, milk, and a spoon full of sugar. It's a visit to the coffee shop - but in loaf form.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 small loaves
Author Mark Oppenneer


  • ¼ cup water 110 degrees
  • cup milk 110 degrees - I used milked almonds because I'm fancy
  • 1 packet active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon ground espresso or coffee
  • 2 tablespoons 100% cocoa
  • 3½ - 4 cups unbleached flour
  • egg for wash
  • pearl sugar for sprinkling


  1. Proof the yeast in water with sugar.
  2. In a large bowl, mix the ingredients with 2 cups flour until smooth like a batter.
  3. Add the remaining flour until and keep mixing until your arm hurts.
  4. Turn the dough onto a lightly floured work surface.
  5. Knead it like a Swiss massage, adding flour as needed, until dough is smooth and velvety.
  6. Plop the dough into a lightly oiled bowl, cover it with plastic wrap and a towel.
  7. Put in the oven with the oven light on for about an hour.
  8. Shape your dough and place on a parchment-covered sheet or into well-oiled loaf pans.
  9. Cover with a towel and let it rise on the counter for 45 minutes.
  10. Before baking, whisk the egg with a tablespoon of water and paint the tops of the loaves with it.
  11. Sprinkle pearl sugar on the loaves (over the sink, because damn those pearls get everywhere).
  12. Bake for 15-20 minutes on 375 or until the internal temperature of the loaf is between 190-200.
  13. Liberate the loaves from their pans and let them cool on a rack.

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