John Myers
Mixed Bread with Fennel and Coriander
The perfect mixed bread with fennel and coriander recipe with a picture and simple step-by-step instructions.
- 150 g Rye flour
- 150 g Spelled flour
- 200 g Wheat flour
- 1 tsp Salt
- 1 tsp Ground coriander
- 2 tbsp Fennel seeds
- 270 ml Lukewarm water
- 1 tsp Raw cane sugar
- 1 dice Yeast
- 2 tbsp Olive oil
- Put the water with the sugar in the mixing bowl of the food processor, crumble and dissolve the yeast, then add the olive oil. Mix the flours with the spices and salt very well and add a third of the flour mixture to the yeast mixture and let the machine start kneading.
- Then gradually knead in the rest of the flour mixture, the dough should be kneaded for about 10 minutes in total. Let the dough rise in a warm place for 45 minutes. Then knead the dough vigorously again.
- Shape the dough into an elongated loaf and place it on a baking sheet lined with baking paper, cut into a cross with a very sharp knife and cover it for another 20 minutes.
- Then bake the bread on the middle rack for 35 – 40 minutes at 200 degrees, but first pour half a liter of cold water onto the bottom of the oven. The bread is ready when it sounds hollow when you tap the bottom of the bread with your knuckle. Let the bread cool completely on a wire rack.
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