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Loaf bread
Baked goods

Loaf bread

720 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. Baking a loaf of malt rye bread with coriander and raisins in a pan is not difficult if you follow the step‑by‑step hints for the recipe. Try to stick to the suggested ingredient proportions and the baking temperature, although this recipe allows for a certain degree of culinary creativity. Serve it cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    To prepare the starter, take 30 g of rye KMKZ (sour‑milk starter), add 50 ml of warm water and one tablespoon of flour from the total amount. Mix, and place in a warm spot to ferment for 2 hours.

  3. 3

    Step 3

    Step 3

    To make the unsweetened malt decoction, combine rye unmalted malt and one tablespoon of rye flour taken from the total flour amount specified in the recipe.

  4. 4

    Step 4

    Step 4

    Pour in 50 ml of boiling water and stir well, then cool to room temperature.

  5. 5

    Step 5

    Step 5

    Add honey, salt, raisins, and 2 grams of fresh, pressed yeast to warm water.

  6. 6

    Step 6

    Step 6

    Lightly crush the coriander in a mortar, setting aside about one teaspoon of the seeds to sprinkle on the bread before baking.

  7. 7

    Step 7

    Step 7

    Add the coriander, add the malt infusion, stir.

  8. 8

    Step 8

    Step 8

    Add the starter.

  9. 9

    Step 9

    Step 9

    Sift the flour, knead the dough.

  10. 10

    Step 10

    Step 10

    Cover the dough with plastic wrap and place it in a warm spot to ferment for 6 hours.

  11. 11

    Step 11

    Step 11

    Place the risen dough on the work surface of the table; you can skip dusting it with flour.

  12. 12

    Step 12

    Step 12

    Form the bread.

  13. 13

    Step 13

    Step 13

    Place the bread in the baking pan seam side down; if the pan is silicone, it does not require greasing before baking.

  14. 14

    Step 14

    Step 14

    With a damp hand, smooth the top surface of the bread, sprinkle with coriander, cover with plastic wrap, and let it proof for another hour.

  15. 15

    Step 15

    Step 15

    Bake the bread at 240 °C for the first 10 minutes, then lower the temperature to 180–200 °C and bake for at least another 40 minutes. After that, cool the bread completely on a rack. The bread turns out tasty, aromatic, very dense, reminiscent of the famous “Borodinsky” bread.