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How to Make Sourdough Bread with Coffee Flour (Vegan Recipe)

Are you a coffee enthusiast? Do you love sourdough bread? If so, we have the best combo for you: the coffee sourdough bread. Bonus: on top of being delicious, this coffee sourdough bread is vegan. What's not to love?

Sourdough Bread Made with Coffee Flour by Kaffe Bueno
Coffee Flour Sourdough Bread Made by Kaffe Bueno


Leaven Ingredients:

50g sourdough starter culture

45g bread flour

5g coffee flour

50g water

Sourdough bread ingredients:

360g bread flour - could be wheat

40g coffee flour

250g water - and 30g kept in separate container

10g salt


First step: Make the Leaven

- Mix the sourdough starter culture with the bread flour, the coffee flour and the water.

- Let it sit at room temperature for 3 to 6 hours until doubled in size.

sourdough starter culture with coffee flour doubling in size in 4 hours - to bake vegan  gluten-free sourdough  coffee flour bread
Coffee Flour Sourdough Culture Doubled in Size After 4 Hours

Second step: Mix Ingredients

- Mix the bread flour with the coffee flour.

- Add the leaven and 250g of water to the flours and mix well.

- Let the mixture rest for 30 minutes with a wet towel on top (autolyse process). In the meantime, dissolve the salt in 30g of water.

- After 30 minutes, add the salt water to the mixture.

Third Step: Stretch & Fold

The next step consists in letting the dough rest at room temperature for a total time of 3 to 4 hours. During the first 2 hours of the resting time, it's important you regularly stretch and fold the dough - preferably 3 to 4 times every 30 minutes. Here's how to stretch and fold:

- Every 30 minutes, grab a piece of the dough and stretch it out, then fold it back over the dough.

- Turn the bowl 90 degrees and repeat the stretch and fold process a total of 4 times.

Every time you stretch and fold, the dough will gain extra gluten structure and become more elastic.

Fourth Step: Creating Tension

- After the initial proofing time of 3 to 4 hours, scrap the dough onto a lightly floured surface.

- Fold the dough like an envelope, allowing air to be trapped within the bread.

- Now, with both hands, drag the dough towards yourself from the top.

- Turn the dough 90 degrees and repeat.

This process creates tension on the top surface.

Fifth Step: Overnight Proofing

- Take the dough (formed into the desired shape) and place it in a basket.

- Let the dough proof overnight in the fridge.

- Get some sleep.

Sixth Step: Baking the Bread

- Preheat the oven to 250°C and place a dutch oven/pot in the oven.

- When the oven is ready: take the pot out, place the dough in the pot and bake for 25 minutes with the lid on.

- After 25 minutes, take the lid off and bake for another 20 minutes at 230°C.

- Take the bread out of the oven and let it cool down for approximately 30 minutes.

Final Step: Enjoy!

This recipe was developed by Casper Hermansen, Fermentation Specialist at Kaffe Bueno.


Interested in buying coffee flour for your business, restaurant or bakery? Click here.


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