A dark Russian-style bread made from a mix of rye and wheat flour, sweetened with molasses and topped with coriander seeds. With its dense, moist texture and slightly sour taste, it accompanies evening meals.
Dissolve the fresh yeast and molasses in warm water, then knead with rye flour, flour, salt, and coriander seeds until you get a sticky but workable dough.
Transfer the dough to a greased bowl and cover; since the rye ratio is high, let it rest in a warm place for about 90 minutes until slightly risen.
Transfer the dough to a greased bread mold and sprinkle coriander seeds on top; let it rise for another 60 minutes until visibly increased in volume.
Bake in a preheated oven until the top darkens and it releases easily from the mold, then let it cool completely on a rack once out.
Important: Because of the high proportion of rye flour, the dough won't rise as much as regular bread dough; this is normal, don't overknead. Allergen: contains wheat and rye (gluten).
If you let the bread rest for at least a few hours, preferably overnight, before slicing it, slicing gets easier and the flavor settles.
Admin DadaGastro · verified in test kitchenMarinasyon süresini uzun tutunca lezzet daha çok oturdu.
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