I’ve heard from several Teeccino fans including a commercial bakery that Teeccino makes fabulous pumpernickel bread! You can use both brewed Teeccino and the wet Teeccino grounds in this recipe. I’m told that a bakery in Wisconsin that serves Teeccino saves all their wet grounds to add to their muffins. Why Not? Teeccino is made from yummy ingredients like carob, dates, figs and almonds that are great to eat.
- 1 1/4 C. Water, hot
- 2 Tbsp Java Teeccino
- 1/4 C. Sucanat (or brown sugar)
- 1/4 C. Blackstrap Molasses
- 3 Tbsp Almond Oil (or any mild-tasting veg oil such as canola, corn, or safflower)
- 2 C. Unbleached All-Purpose Flour
- 1 C. 100% Whole Grain Rye Flour
- 1 C. 100% White Whole Wheat Flour
- 2 Tbsp Cocoa Powder, unsweetened
- 1 Tbsp Vital Wheat Gluten (see note 1)
- 2 tsp Sea Salt (unrefined)
- 1/4 tsp Vietnamese/Saigon Cinnamon, ground (optional)
- 2 tsp Yeast, active dry
- (add toward the end of knead cycle)
- 1 Tbsp Caraway Seeds, whole (optional, see note 2)
Add hot water to the Teeccino and set aside to infuse and cool while measuring dry ingredients.
Dry ingredients are measured first, and then sifted together to evenly distribute and break up any large lumps in the cocoa.
Separate grounds from the liquid, using a fine-mesh strainer. Add enough water to bring the amount of Teeccino infusion back up to 1 1/4 cups measured liquid. Save grounds for later use.
Add wet and dry ingredients in the order listed above, including the Teeccino grounds, or as suggested by bread maker manufacturer and bake as instructed. (see note 3)
1. May need to add an extra Tbsp of gluten depending on brand of all-purpose flour.
2. My preference is to add the caraway seeds toward the end of the knead cycle. The Zo has an “Add” indicator and will sound a reminder beep for the first 30 seconds
3. Bread machine brands vary in terms of cycles, baking times, temperatures and crust color. This recipe performs beautifully with the “basic” (3:30) cycle and “light” crust setting in the Zojirushi BBCC-V20.