Step 1

Note: this recipe uses a bread cloche.

Step 2

In a small bowl, stir yeast, molasses, chocolate syrup, and ½ cup water.

Step 3

Combine coffee flour, kañiwa, ground coffee, poppy seeds, salt, and white whole wheat flour in a large bowl.

Step 4

Add the yeast mixture and the rest of the water to the dry ingredients. Beat vigorously for two minutes.

Step 5

Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.

Step 6

Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.

Step 7

Dust the dough with flour and place in a bowl, cover with plastic wrap and let rise until doubled, about one hour.

Step 8

Punch the dough down, remove from the bowl, and knead it a few times. Let the dough rest on the counter for about 5 minutes and then shape into a ball.

Step 9

Place the dough in a well-floured proofing basket, cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.

Step 10

About 15 minutes before baking, place the base of the bread cloche in the oven and preheat to 450 degrees.

Step 11

When ready to bake, sprinkle the cloche base with corn meal or semolina flour. Gently turn the dough onto the baking stone and score the top of the loaf with a sharp knife.

Step 12

Cover the base with the cloche lid and bake for 30 minutes.

Step 13

Remove the cloche lid. Bake for 15 minutes more or until the internal temperature of the loaf is about 190 degrees. Immediately remove bread from the cloche base and cool on a rack.