Dark rye bread with coriander seed & caraway

Dark rye bread with coriander seed & caraway

By
From
Gather
Makes
1 loaf
Photographer
Andrew Montgomery

We make this bread at home once or twice a week. There’s no kneading, no dough machine, no yeast – you simply need a few moments of your time to combine the ingredients, and then you just leave the dough to rise. With its lovely sticky texture and complex character, it’s the best rye sourdough I’ve ever eaten. The seeds and the rye flour make it sweet and nutty, the coriander makes it zesty and the caraway makes it clean. Brilliant for sandwiches – particularly the kind of Scandinavian open sandwich you might find topped with some smoked fish, crème fraîche, chopped eggs and dill pickles – it’s amazing toasted, too. Try it thickly spread with some cold, salted butter and finished off with a layer of good marmalade.

Ingredients

Quantity Ingredient
250g Rye crackers
350g light rye flour, plus extra for dusting and scattering
125g cooked pearl barley
1 tablespoon molasses
2-3 teaspoons coriander seeds
2-3 teaspoons caraway seeds
1-2 tablespoons sunflower seeds
1-2 tablespoons linseeds
10g fine sea salt
oil, for greasing

Method

  1. Pour the active rye starter into a large mixing bowl. Tip in all the remaining ingredients, except the oil, with about 200ml water. Use a wooden spoon or your hands to work everything together into a loose dough.
  2. Grease a 1kg non-stick loaf tin with a little oil, then dust it liberally with rye flour. Using wet hands, form the dough into a loaf shape to sit loosely inside the tin, smoothing the dough’s surface as best you can. Lower the dough into the prepared tin. Scatter the top with more rye flour, allowing some to fall around the sides of the dough, inside the tin – this will help prevent sticking and also give the surface of your bread a lovely aesthetic.
  3. Place the tin in a clean plastic bag and leave the dough to prove in a warm place for 4–8 hours. As long as your rye starter was lively, the dough should rise to fill the tin.
  4. When it’s looking good, heat your oven to 200°C. Place the tin on the middle shelf and bake the bread for 25 minutes, then turn down the heat to 180°C and bake for a further 20 minutes, until the loaf is risen and dark and sounds hollow when tapped.
  5. Remove the loaf from the oven and turn it out onto a cooling rack. Allow it to settle for at least 1 hour before slicing. The loaf will be good for at least a week, if not 10 days.
Tags:
River Cottage
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again