Dark Molasses Bread #SundaySupper

Working in a school, coffee is something that essentially runs through the veins of myself and my coworkers. While not as heavy of a user as some, I do enjoy a cup or two a day - particularly during the winter months, where the days seem to drag on a little more than usual and recess is anything but enjoyable. Coffee is also one of the great equalizers among us - from the newest to the oldest staff members, we all drink from the same urn (like it or not) and if the pot runs dry before everyone's had their lunch break.... well, lets just say it's not always a pretty sight.

Of course, the staff room is also full of carbohydrate-laden accoutrements to the morning brew, and whether it's donuts, cookies or coffee cake there's almost never leftovers. At home, while mom loves carbs in general, she'd much rather have a slice of hearty bread or a bagel, toasted with peanut butter, than a cupcake or store bought muffin. Her philosophy is "the heartier the better", and the two of us share a deep fondness for the dark, lightly sweetened rye bread we can find at the local deli.

Rye is not a wholly unusual bread variety for me to make - given that it's one of my mom's favourite types of bread, I've been playing with recipes for years, adding fruit and cacao nibs, granola,
multitudes of seeds and even trying a 100% sourdough. This time around, I brought the tang of sourdough, the sweetness of maple sugar and molasses, the nuttiness of buckwheat and the bitter hint of strong coffee to the loaf. At once sweet and savoury, it fits every meal of the day - toasted with a smear of creamy nut butter and a dollop of almost any Toast Topper, made into cream cheese and smoked salmon sandwiches or simply plain on a ploughman's lunch plate. The flavour of the coffee, while subtle, enhances the other nuances in the bread and reminds me of the "Russian Bread" I used to be able to have in my grandparent's favourite pub growing up.

This week's #SundaySupper is all about that morning cuppa. Whether you're obsessed with it straight up (I'm a black, no sugar gal myself), need a touch of sugar and cream to get things rolling, or prefer your java in edible form, we've got lots of options to drool at!

Beverages

• Bulletproof Coffee My Way by Monica’s Table
• Caramel Turtle Mocha Frappe by The Weekend Gourmet
• Chocolate Chip Mocha Smoothie by Sew You Think You Can Cook
• Chocolate Peanut Butter Banana Latte by Meal Planning Magic

Breakfast

• Apple Crumb Coffee Cake by Dessert Geek
• Banana Blueberry Streusel Coffee Cake by The Freshman Cook
• Cappuccino Overnight Oats by Pies and Plots
• Cardamom-Crumb Coffee Cake by Wholistic Woman
• Cinnamon Coffee Cake (Kaffee Kuchen) by Palatable Pastime
• Coconut & Coffee Gluten Free Scones by Caroline’s Cooking
• Coffee and Cream Cinnamon Buns by Cooking With Carlee
• Maple-Coffee Breakfast Sausage by Cricket’s Confections
• Pumpkin Coffee Cake by The Bitter Side of Sweet
• Pumpkin Spice Latte Breakfast Bites by Beauty and the Beets
• Whole Wheat Pecan Crumb Cake by Family Around The Table

Sides

• Dark Molasses Bread by What Smells So Good?
• Homemade Coffee Baked Beans by Grumpy’s Honeybunch

Main dishes

• Coffee and Garlic Rubbed Pork Chops by Casa de Crews
• Salmon-Mandarin Salad with Asian Vinaigrette & Coffee Dressing by Asian In America
• Sticky Coffee Chicken by Food Lust People Love

Dessert

• Best Coffee Frosting by My World Simplified
• Bittersweet Cremeux with Coffee Caramel and Bourbon Cream by Culinary Adventures with Camilla
• Chocolate Chip Mocha Brownies by Crazed Mom
• Chocolate Coffee Nut Bark by My Imperfect Kitchen
• Coffee Toffee Crunch Cookies by Family Foodie
• Coffee Vanilla Ice Cream Pie by Moore or Less Cooking
• Cold Brew Affogato by Helpful Homemade
• Dark Chocolate Espresso Torte with Strawberry Coulis by Gourmet Everyday
• Eiskaffee (German Coffee with Ice Cream) by Tara’s Multicultural Table
• Espresso Brownie Cupcake Sundaes by A Mind Full Mom
• Mocha Cake with Mocha Rum Icing by Cosmopolitan Cornbread
• Mocha Layer Cake by That Skinny Chick Can Bake
• Mocha Panna Cotta with Mascarpone Cream by The Crumby Cupcake
• NCR Cookies by Girl Abroad
• No Bake Mocha Cheesecake by Hezzi-D’s Books and Cooks
• Polish Black Cake with Whipped Mocha frosting by Hardly A Goddess
• Sweet Cream Affogato by The Redhead Baker

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Dark Molasses Bread
Makes 1 loaf, 16 slices

1 ⅔ cups whole wheat bread flour
1 ½ cups dark rye flour
½ cup buckwheat flour
1 tbsp cocoa
½ tbsp instant yeast
1 cup warm, strong coffee (I brewed up a pot of Equal Exchange that I had in the freezer)
¼ cup maple sugar
⅓ cup molasses
⅓ cup sourdough starter (fed or not)
½ tbsp salt
2 tbsp canola oil
2 tbsp buckwheat kernels

1. In the bowl of a stand mixer, whisk together the flours, cocoa and yeast.
2. Add the coffee, sugar, molasses and sourdough starter. Mix to combine.
3. Knead for 7 minutes on medium speed, then add the salt and canola oil and knead 1 minute.
4. Add the buckwheat kernels and knead 1 minute longer.
5. Cover; let rise in a warm place until double in size (about 1 ½ hours).
6. Deflate and press evenly in a greased 9x5” loaf pan.
7. Cover and let rise about 1 hour, until almost doubled.
8. Preheat oven to 350 F.
9. Bake for 40-45 minutes, until it sounds hollow when the bottom is tapped and loaf tests 190F on an instant read thermometer.
10. Remove from pan and cool on a wire rack.

Amount Per Serving
Calories: 142.0
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 28.2 g
Dietary Fiber: 4.9 g
Protein: 4.2 g