Homemade bread - a simple recipe for wheat and rye sourdough bread. Dates and coriander seeds, a delicious and aromatic addition to bread
Bread with date mousse and coriander is an aromatic, subtly sweet and tasty bread. After kneading and separating the dough into molds, we can leave it to grow on the kitchen counter or put it in the fridge overnight. Most often I practice the method with a long fermentation of bread in the refrigerator. Bread made from dough left to slowly rise in the fridge is tasty, better digestible and stays fresh longer.
Ingredients for two cake molds measuring approximately 25 x 10 cm or, like mine, several smaller ones.
- 50 g of active sourdough starter
- 150 g wholemeal rye flour or type 2000
- 150 ml of water
DATES FOR MOUSSE
- 100 g of pitted dried dates
- 100 ml of water
- all leaven
- date mousse
- 200 g rye flour type 720
- 200 g wholemeal spelled or wheat flour
- 400 g of wheat bread type 750
- 16 g of salt
- 550 ml of water
- a teaspoon of seeds coriander coarsely ground in a mortar
- coriander seeds on top of the bread - optional
KWAV - the day before baking, evening.
- In a large bowl, mix the sourdough, water and wholemeal rye flour or type 2000.
- Cover the bowl with cling film and set aside for 8 - 12 hours at room temperature.
DATES FOR MOUSSE
- Pour the dates with water, cover and set aside together with the leaven.
- Before mixing the dough, mix the dates to a mousse.
- Add the date mousse, water and salt to the sourdough in a bowl.
- Then add the remaining flours and crushed coriander seeds, mix until combined.
- Cover the bowl with cling film and let it rest for about 8 hours at room temperature.
- We grease the molds or line them with baking paper.
- Put the dough into the moulds, with a moistened hand, gently smooth the dough.
- Sprinkle the top with coriander seeds - optional.
- Cover the molds with a cloth and leave for about 3 - 4 hours to rise or overnight in the fridge.
- Preheat the oven to 245°C, place a heat-resistant bowl with water on the bottom of the oven.
- The grate or tray should be placed on the lowest level in the oven.
- Put the bread in the oven and bake for 15 minutes at 240 - 245°C.
- Then lower the temperature to 200 - 210°C and bake for about 45 minutes.
- Baking time and temperature depend on the oven
- Take the baked bread out of the oven and leave it in the molds for about 5 minutes.
- Next, take the bread out of the molds and let it cool on a grate.
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