Rye bread with coriander seeds

Rye bread with coriander seeds

Category: Yeast bread

Ingredients
Rye bread with coriander seeds	2 loaves
Leaven
Rye flour	1 glass (120 gr)
white flour	1 glass (140 gr)
dry yeast	1 teaspoon
warm water	250 ml
Dough
coriander kernels (or ground)	3 tablespoons
Rye flour	2 cups (240 gr)
white flour	3 cups (420 gr)
salt	1 tablespoon
dry yeast	1 tablespoon (14 g)
honey	2 tablespoons
vegetable oil	2 tablespoons
warm water	375 ml

Cooking method

• Sourdough preparation.
• 1. Pour both types of flour into a large bowl, add yeast, mix.
• 2. Add water, mix well until smooth, cover with foil, I cover with another towel.
• 3. We put on 12 o'clock (night) for the leaven. The sourdough should be spongy and doubled.
• Dough preparation.
• 1. Break the coriander seeds in a mortar.
• This time I took ground coriander, I always fail and I crush them with a rolling pin.
• 2. Sift both flours into a mixer bowl, white only 2 cups, add and mix well.
• 3. Pour in coriander, yeast, mix well again.
• 4. We make a hole in the flour, pour in honey, sourdough, I added 2 tablespoons of vegetable oil (from myself), water.
• 5. Beat with a mixer until smooth for 8 minutes.
• Add salt and beat for another 2 minutes.
• The dough is sticky.
• 6. Sprinkle flour on the workplace and knead the dough with your hands for 10 minutes. It takes about a glass of white flour. The dough should be soft and not sticky, elastic.
• 7. Coat a large bowl with vegetable oil, form the dough into a ball, put it in this bowl, I turned it over a couple of times to make it oily. Cover with foil, a towel and set to grow for 60-90 minutes. So that the dough grows quickly and well, I put the bowl in the microwave and next to it is a glass of boiling water.
• 8. Sprinkle the grown dough with a little flour, knead and knead for a couple of minutes in a bowl.
• 9. Molds for the dough can be covered with paper and smeared with oil, it is possible without paper, just coat with vegetable oil.
• 10. Divide the dough into portions and place in molds. Cover again and leave to grow for 30-40 minutes.
• 11. At the bottom of the oven, place a baking sheet with 2 cups of boiling water. We heat the oven to 230 gr. Sprinkle the dough lightly with flour, cut it several times. We put the dough in the oven and bake for 15 minutes.
• 12. Reduce the heat to 180 g and bake for 25-30 minutes.
• 13. Remove the molds from the oven, cover with a towel and rest for 5-10 minutes. Then I take the loaves out of the molds, wrap them
• towel and leave to cool on the wire rack. The bread is very fragrant and soft. We love it and I often bake it.

The dish is designed for

2 loaves

Note

Note.
I have not weighed all the ingredients.
Where I use spoons, I take regular
for the use of a spoon.

And I made bread according to your recipe! I liked it, the recipe is simple, and such a basic, calm taste, the only thing - for some reason it turned out much lighter. I will repeat it exactly, and perhaps really with leaven. You have a dough.

I already want to transfer all my recipes to sourdough.
And the bread is light, because it is not completely rye.
And dark bread due to additives. Some add strong tea
brew, others - cocoa.
I don't add and the bread is natural. Does malt give color?
We don't have it and I don't use it.



I have been baking such bread for a long time and I noticed that all these breads
are made according to the same technology, only the difference in additives and
quantities of ingredients.