- 500g rye flour
- 500g white flour 00 (soft wheat)
- 300 ml of coffee (i.e. 6 cups)
- 400 ml of water (i.e. 2 glasses)
- 2 tablespoons olive oil
- 25g brewer’s yeast
- 2 tablespoons of salt
- 1 teaspoon of sugar
To prepare your coffee sandwiches, first prepare the coffee, which you will let cool until it reaches room temperature.
In the meantime, you can devote yourself to the dough: in a large bowl put all the dry ingredients: flour, yeast and sugar and mix everything. Now crumble the brewer’s yeast in the bowl and add the water at room temperature, which you will pour little by little while mixing. Once the water is finished, add the oil, still mixing, the salt and then the coffee. Stir a little more with the spoon then knead with your hands for 15 minutes until you get a soft ball. Now is the time for your coffee buns to rise, which is done in two steps. Cover the bowl, in which the ball-shaped dough is located, with a tea towel and keep it away from sources of light, at room temperature for two hours. After the first two hours, place the coffee sandwich dough on a pastry board and knead it with your hands for a few minutes. You can now create the sandwiches giving the shape you want, keeping in mind that each sandwich should weigh about 150 grams.
Place your coffee buns on a baking sheet, brush them with olive oil and let rise for 1 hour.
After the hour of rising, sprinkle with a little white flour (using a sieve) and put in the oven (preheated to 190°) for 30-40 minutes. Your coffee sandwiches will be cooked when you see them golden on the surface; at this point, take them out of the oven and let them cool.
We advise you to taste them as an aperitif with raw ham from Tuscany, or as a dessert with marmalade of bitter oranges. But they make a great snack and a wonderful breakfast, if eaten on their own, perhaps lightly toasted, with whatever you like best. Use your imagination and… choose your taste!