*Edited to add formula. Pretty sure this is what I did. Now that I look at it again it could probably stand some tinkering.
I’d heard that freshly ground coriander seeds were altogether different from the prepackaged powder, but… Wow! Now I get it. And, as for what freshly ground coriander does to a hearty rye, I have not the words. But I do have the bread.
This is a half whole rye, half whole wheat loaf. I fed my WW starter with rye to build it up with a long, long fermentation time, leaving it with loads of flavor but not much leavening power. A bit of instant yeast solved that problem.
The result was just what I’d hoped, a hearty loaf with an aroma that is permanently imprinted on my brain.
Oh, and I generally avoid using traditional names for my bread (I just don’t have the energy to argue over “authenticity”) but since I tested this one on actual Germans, who did seemed pleased with the result, I’m going for it on this occasion.
|Dark Rye Flour||150||100%||Mix 3-4 min|
|Water||115||77%||Ferment at least 12 hrs|
|Starter||315||34%||autolyse flour and water 20 min|
|Whole Wheat Flour||500||54%||mix all|
|Dark Rye Flour||425||46%||Alternate kneading/resting 10-12 min|
|Water||640||69%||Ferment 1 1/2 hrs|
|Salt||16||1.73%||shape (2 loaves)|
|Instant Yeast||12||1.30%||Proof 1 hr|
|Ground Coriander||12||1%||bake w/ steam|
|total||1920||475F 8 min|
|425F 40 min|
|Whole Wheat Flour||500||47%|
|Dark Rye Flour||575||53%|
|Initial starter contribution|
|Whole Wheat Flour||29||57%|
|% of flour in starter||3%|
|starter as % of finished dough||16%|
|salt in tsp||2 3/4|
|yeast in tsp||2 1/4|