Tasty wheat bread with subtle flavors of coffee and chocolate goes well with both savory and sweet accompaniments.
While the all-purpose flour stores in our pantry are diminishing, we still have an abundance of wheat flour. The exceptional wheat bread we made earlier this year was fabulous, but it is time and labor intensive. This weekend called for a loaf with more “auto-pilot” in the directions – and more of the work being done by our trusty Zojirushi bread machine. We found a well-reviewed recipe that included wheat flour. After sampling a slice of the finished product with butter and honey, we both agreed it was a delicious addition to our bread rotation.
Infused Wheat Bread
Ingredients
- 1 1/4 cup water
- 1 tsp coffee extract
- 1/4 cup honey
- 2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 1/2 tbsp unsalted butter, room temperature
- 3/4 tsp salt
- 1 tbsp unsweetened Dutch processed cocoa powder
- 1 tbsp granulated sugar
- 2 tsp yeast
Directions
- Place ingredients in the bread machine pan in the order recommended by the manufacturer and select regular bread setting.
- Start machine and relax while the machine does the work!
Recipe adapted from Allrecipes.com.
CutterLight 
Looks delicious – just need a slab of butter – YUM:) Thanks for sharing – Have a Great Day!
You’re right about the butter!
I can smell the aroma . . . .
What bread machine do you have and would you recommend that model or another? Thank you!
WHAT???
You guys have been killing me with these posts. I’m moving there permanently, get my room ready!
But seriously, you had me at “complex flavors of coffee”
Thanks, Neph! This really is the perfect bread for toast with eggs and a cup of joe.
Sounds interesting! yummy interesting. Do you churn your own butter for it too?? 🙂
🙂 We do talk about what it would be like to have a couple of acres, a milk cow, and, yes, a butter churn! Nine months of the year we’d need a cow that could live on snow and ice; the other three months, we’d need a really small cow that could fit on our boat!
We have the Zojirushi BBCC-X20 and the short answer is, absolutely, we highly recommend it. If we were upgrading (which we have no intention of doing) we would probably purchase Zojirushi’s newest model, the BB-PAC20, which seems to have addressed a complaint among some BBCC-X20 users that the top crust didn’t brown well enough.
We’ve probably baked around 200 loaves of bread using the BBCC-X20 – and made jam in it as well – and have been very satisfied with the results on all kinds of bread, including whole wheat. We especially like that the Zojirushi models bake horizontal loafs. They’re easy to clean, very quiet, built like a tank, and easy enough to program.
Before we purchased our Zojirushi, we were baking small, round loaves in our Sanyo rice cooker with excellent results. There’s a lesson in this. The technology for rice cookers and bread machines is virtually identical. Regardless of specific brand, it makes sense to purchase a rice cooker made by a Japanese company that has experience making rice cookers: Panasonic, Hitachi, Zojirushi and others fit the bill.
If you’ve never used a bread machine… We recommend starting with the manufacturer’s basic recipe to get a feel for how the machine works. With a little practice, you’ll soon be able to make the minor adjustments sometimes necessary to turn out perfect loaves of virtually any recipe. If you do get a bread machine, let us know which one and what you think of it!
Reblogged this on The Lifestyle Blog and commented:
This is really awesome!
Thanks a lot Temi!
You’re welcome!