Home > Whole Grain Recipes > Coriander Seed Half and Half Bread
by Marion
(United Kingdom)
Coriander Seed Half and Half Bread
Ingredients:
800 gr wholemeal plain bread flour
800 gr white plain strong flour
a handful of coriander seeds
1.5 teaspoons quick bake yeast granules
2 teaspoons sugar
Grapeseed oil
Directions:
Beat for a few minutes in a food processor and then knead briefly and put into 2 1lb loaf tins.
The loaves should double in size in about 50 mins.
Bake them in a hot oven (gas mark 7) for 15 mins, then a further 10 mins at gas mark 3.
After cooling to just barely warm, I brushed the tops with gently warmed marmalade.
The resulting loaves tasted good – but next time I will try substituting Seville marmalade for the sugar, and I will dry roast the coriander seeds first to draw out the flavour.
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