20% Rye with Coriander and Dried Cherries
Marcus (wassisname) mentioned in a recent post that his favorite "aromatherapy bread" of late was a 20% rye with raisins and dried coriander. I was intrigued by the flavor combination. I love cilantro (aka coriander) and grow it in my garden. It's one of the few things that seems to grow well. I tend to let it bolt and go to seed, but I think the tiny white flowers are pretty so I don't fret over it. I like adding the flowers to my salads.
With an abundance of fresh green coriander seed pods, I decided to harvest some to put in my bread. The green seed pods taste like cilantro leaves, but way more herbacious and verdant. But they also have a spicy, citrusy edge. I opted for dried tart cherries to complement the citrusy notes of the green pods, but raisins would be perfect as well. I also added a bit of ground dried coriander seeds to my dough to add a hint of earthiness.
Marcus suggested using about 1-1.5% dried coriander, but I wasn't sure how much fresh green coriander to use. I settled on 2% fresh and 0.5% dried. On day 1 the green coriander was quite overpowering (even for a coriander lover like myself). I feared that adding 2% seeds was too much, but the green coriander had mellowed considerably by day 2 and was quite nice. The dried cherries were very moist and burst with every bite.
Coriander and Dried Cherry Sourdough
80% all-purpose flour
20% whole rye flour
36% levain (50% rye, 100% hydration, 12 hours)
2% fresh green coriander seeds, smashed
0.5% ground dried coriander seeds
40% dried tart cherries
- Combined all ingredients in a bowl and mixed by hand.
- Dough fermented at room temp (72F) for 3 hours with a stretch and fold at 30, 60, 90, & 120 minutes.
- Then bulk retarded at 40F for 12 hours.
- Preshaped the cold dough and bench rested for 1 hour.
- Shaped 1 kg dough and placed it into a 9x4x4-inch loaf pan.
- Proofed at room temp for 90 minutes.
- Baked at 450F for 45 minutes.