Bread with dry kvass
Description
The recipe won’t take much time. Want to bake bread that tastes like “Borodinsky” but with less hassle? Then take a look at this bread recipe with dry kvass. If you don’t have a starter, no problem—just increase the yeast to two teaspoons. Otherwise follow the step-by-step recipe, and you’ll get very tasty, fragrant bread. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To “wake up” the yeast, pour warm water into the kneading bowl, add sugar, starter, dry yeast and a couple of tablespoons of flour, and mix. Let stand for about 20 minutes.
- 3
Step 3
Crush coriander seeds in a mortar.
- 4
Step 4
Add dry kvass, salt, and coriander to the sponge starter and stir.
- 5
Step 5
Add the flour and knead the dough.
- 6
Step 6
Knead the dough by hand. Grease a bowl lightly with vegetable oil, place the dough in it, cover with a lid, and leave in a warm place to rise for 2–3 hours. Every 45–60 minutes, give the dough two folds using the stretch-and-fold method.
- 7
Step 7
Sprinkle the work surface with flour, lay out the dough, and shape the bread however you like—round, oval, or any other form you prefer.
- 8
Step 8
Place the bread dough seam-side up in a bowl or proofing basket lined with a cloth that has been generously dusted with flour. Let rise for 1 hour.
- 9
Step 9
Transfer the bread to a baking sheet seam side down. Preheat the oven to 250°C and bake at that temperature for 10 minutes. Then lower the temperature to 180°C and bake for at least 50 minutes more.
- 10
Step 10
Cool the finished bread completely on a wire rack. While it cools, you may cover it with a napkin or towel. Do not slice the bread while it is hot, as the crumb has not yet fully set.
- 11
Step 11
The bread turned out very aromatic, with an excellent balance of flavors.