Bread with coriander essential oil
4 servings
240 minutes
Coriander essential oil bread is a true masterpiece of gourmet cuisine, embodying the aroma of antiquity and the sophistication of modern taste. Its base is rye and wheat flour, creating a dense and rich texture. The addition of buckwheat honey adds a light sweetness, while malt provides characteristic depth. But the main highlight of this bread is the coriander essential oil. Just a few drops fill each slice with a spicy, warm aroma reminiscent of Eastern spices. This bread is perfect for a morning breakfast with butter and cheese or for savory sandwiches with meat or vegetable fillings. It harmoniously pairs with tea and honey, emphasizing its natural refinement. This is not just bread – it’s a story of flavor that unfolds with every bite.
1
Pour the dry ingredients into the bread maker: wheat and rye flour, salt.
- Rye flour: 450 g
- Wheat flour: 100 g
- Salt: 2 teaspoons
2
Pour the malt into a deep bowl, add boiling water, stir quickly, cover with a lid, and let it steep for 8 minutes.
- Rye malt: 4 tablespoons
3
Next, add liquid honey to the flour.
- Buckwheat honey: 2 tablespoons
4
Add sunflower oil.
- Sunflower oil: 2 tablespoons
5
Add 5 drops of coriander essential oil.
- Coriander essential oil: 5 ml
6
Add the brewed malt and water. The water should be added gradually, first 330 ml, and then another 30 ml while kneading the dough.
- Rye malt: 4 tablespoons
- Water: 360 ml
- Water: 360 ml
7
Pour the yeast into the special yeast dispenser of the bread maker or directly into the bowl of the bread maker.
- Dry yeast: 11 g
8
Press start and leave to bake. After the cooking signal, immediately take out the bread, cover it with a towel, and let it cool.
