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Recipes » Spring & Summer Recipes
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Lemon Shortbread Cookie Oat BreadLemon Shortbread Cookie Oat Bread

Lemon Shortbread Cookie Whole Wheat Bread


By: Peter Sherrill - Forestville, Wisconsin - 2020

"This earthy loaf is loaded with whole-grain goodness, and the aroma of Lemon Shortbread Cookie coffee. It’s a nutritious breakfast bread, but would make a satisfying sandwich at lunchtime as well!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Lemon Shortbread Cookie Coffee 8 oz. Ground

  • ½ cup freshly-brewed Door County Coffee “Lemon Shortbread Cookie” coffee
  • ½ cup Bulgur wheat (cracked wheat can also be used)
  • Pour hot coffee over the Bulgur or cracked wheat. Cool to room temperature, then cover and refrigerate overnight.
  • The next day, combine Bulgur/coffee mix with:
  • ½ cup Greek low-fat yogurt
  • 1 cup lukewarm water
  • 1 cup bread flour
  • 2 cups whole-wheat flour
  • 1 tsp molasses
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 package (or 2 ½ tsp) rapid-rise yeast
  • ¼ tsp diastatic malt powder

Instructions:

INSTRUCTIONS

In a Bread Machine:

  1. Set the machine on “dough” cycle. When the cycle is complete, proceed to the “Second Rise” instructions below

By Hand or Stand Mixer:
  1. Put the ingredients in a large bowl and mix for three to five minutes, until the dough is smooth and slightly sticky. You may need to add a bit of flour or water to get the right texture (surface should be smooth, but will stick a bit to your fingertip).
  2. Knead on a floured surface about 5 minutes, until smooth and elastic.
  3. Return to the bowl. Cover and let rise in a warm place about 30 minutes, until doubled. If you press two fingers into the risen dough and it leaves a dent tht doesn’t spring back, the dough is ready for the “Second Rise” step.
Second Rise:
  1. Turn the risen dough out onto a lightly-floured board and punch down.
  2. Knead for a minute or so, folding and turning the dough into a loaf shape.
  3. Place the dough in a 5-by-9-inch bread pan that’s been coated with cooking spray. Cover again, and let rise another 40 minutes or so, until the loaf is about ½ inch above the top of the pan.
  4. Preheat oven to 375º.
  5. Uncover bread pan and bake for 30 – 40 minutes to an internal temperature of 200º, or until the bottom of the loaf sounds hollow when tapped.
  6. Cool on a wire rack – and wait until the loaf is completely cooled before slicing (otherwise, the bread can tear instead of cutting smoothly).