Probably the most popular Russian rye bread. Makes 1 loaf 1loaf, g Baker’s % Flour (84% rye, 16% whole wheat) 460 100% Water 315 68.4% Malt 24 5.3% Salt 5 1% Molasses 19 4% Sugar 29 6.3% Total 852 185% Coriander: 1tsp + pinch for sprinkle. preferment I Rye sourdough starter(100% hydration) - 35g Rye flour - 100g Water - 80g Mix and ferment for 6-8 hrs Scalding Rye flour - 80g Water - 215g Malt -24g Ground coriander seeds - 1tsp Method 1. Mix equal amounts of flour and water(@65°C), add ground coriander seeds Once uniform mix in remaining hot water. Let cool. Method 2. Mix flour and ground coriander seeds with all water. Heat the mix continuously stirring until reaches 65 °C. Remove from heat and let cool. preferment I Rye sourdough starter(100% hydration) - 35g Scalding - all Mix and ferment for 2 hrs final dough Rye flour - 200g Whole wheat flour - 80g Water - 20g Preferment - all Salt - 5g Sugar - 29g Molasses - 19g Dissolve salt, su
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