A dark Russian-style bread made with a blend of rye and wheat flour, sweetened with grape molasses and topped with coriander seeds. Its dense, moist crumb and mildly tangy flavor pair well with dinner.
Dissolve the fresh yeast and grape molasses in lukewarm water. Add the rye flour, all-purpose flour, salt and coriander seeds, then knead until the dough is sticky but holds together.
Transfer the dough to an oiled bowl and cover it. Because of the high rye content, let it rise in a warm place for about 90 minutes, until slightly puffy.
Transfer the dough to a greased loaf pan, sprinkle coriander seeds on top and let it rise for about 60 more minutes, until noticeably larger.
Bake in a preheated oven until the top is dark and the loaf releases easily from the pan. Transfer to a wire rack and let it cool completely.
Important: Because the dough is high in rye flour, it will not rise as much as a typical bread dough. This is normal; avoid overkneading. Allergen: contains wheat and rye (gluten).
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