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Coffee Date Rye Bread
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5 from 3 votes

Coffee Date Rye Bread

Homemade Coffee Date Rye Bread is worth taking your time over. Enjoy it fresh and thickly sliced with a dab of butter. The combination of sweet dates, bitter coffee and sour rye makes a great simple breakfast.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Baking, bread
Cuisine: Worldwide
Servings: 1 large loaf
Calories: 2827kcal


  • 400 g/ 3 ⅓ cups Strong bread flour
  • 100 g/ ¾ cup Rye flour
  • 1 ½ teaspoon Salt
  • 1 teaspoon Ground ginger
  • 2 teaspoon Quick action yeast
  • 30 g/ 2 tablespoon Caster sugar
  • 320 ml/ 1 ⅓ cups Tepid whole milk (or 50:50 milk and water)
  • 30 g/ 2 tablespoon Butter - softened
  • 30 ml/ 2 tablespoon Very strong espresso coffee - cold
  • 150 g/ ⅞ cup Dates - chopped


  • Put the flours, sugar and ginger into a large mixing bowl and stir to combine
  • Add the salt, yeast and butter, then pour in the cold espresso coffee and ¾ of the milk
  • Stir with your hands to form a dough, adding more of the milk as required - the dough should be soft and not flaky, but it should also not be too wet or sticky
  • Tip the dough onto a lightly floured worktop and knead for 10 minutes until smooth and elastic (or use the dough hook attachment on your mixer)
  • Put the dough into a clean bowl and cover with a clean tea towel. Leave to rise until doubled in size (approx 1-2 hours depending on how warm your kitchen is)
  • Knock back the dough in the bowl using your fist and then tip it onto a worktop. Flatten it out to a rough rectangle, scatter the chopped dates over it, fold it up and knead for a few minutes to distribute the fruit throughout the dough
  • Shape the dough into a round or an oval. Lay it onto a floured baking sheet and put it inside a large plastic bag to prove for another hour or so until nearly doubled in size
  • Meanwhile, heat the oven to 220C/ 425F/ GM7 and put a roasting tin into the bottom shelf
  • Slash the top of the loaf with a very sharp knife (or a razor blade) and sprinkle with a little flour
  • Put the loaf into the oven and at the same time fill the baking tin with water
  • Cook for 20 minutes then turn the heat down to 200C/ 400F/ GM6 and bake for another 5-7 minutes until the loaf sounds hollow when tapped underneath
  • Leave the loaf in the oven, but turn off the heat and let the bread cool down in the oven with the door ajar
  • Eat as soon as possible and within 3 days


Calories: 2827kcal | Carbohydrates: 535g | Protein: 83g | Fat: 45g | Saturated Fat: 23g | Cholesterol: 97mg | Sodium: 3867mg | Potassium: 2410mg | Fiber: 40g | Sugar: 144g | Vitamin A: 1268IU | Calcium: 504mg | Iron: 9mg