Wheat-Rye Caraway-Coriander Loaf
60% all-purpose flour
20% rye flour
20% whole-wheat flour
15% levain
85% water
2.5% sea salt
2% caraway seeds, toasted and coarsely ground
2% coriander seeds, toasted and coarsely ground
rolled oats (topping)
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The Breakfast (and Snack) of Champions
toasted slice of wheat-rye caraway-coriander bread
butter
honey
I don’t know about you, but for me, toasted caraway rye with butter and honey is a truly magical combination, especially if all the component parts are high-quality: the bread, the butter, and the honey. I may just be imagining things, but it’s possible this toasted caraway-coriander rye with butter and honey is even more magical. The coriander is surprisingly subtle, but nevertheless imparts a mysterious, and hauntingly delicious flavour. If you’re a fan of caraway rye bread, this is a recipe worth trying.
The idea came from Chad Robertson’s Tartine Book No. 3 (2013), and apparently it was inspired by time spent in the Austrian Alps. Robertson describes it as being a Tartine-style take on a classic landbrot. To me, the coriander calls to mind Scandinavia, but, either way, this bread is fantastic.
aj