Sourdough Bread With Fennel And Coriander Seeds

Name: Sourdough Bread With Fennel And Coriander Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Making the sponge; 1 cup sour dough starter; 2 cups Warm non-chlorinated water (I use the filtered water from the refrigerator, bottled water is OK); 2 cups Unbleached bread flour; 1 additional cups Warm non-chlorinated water; 1 additional cups Unbleached bread flour; Making the dough; 1 cup Warm non-chlorinated water; 2 tablespoons Fennel seeds; 2 tablespoons Coriander seeds; 2 tablespoons Kosher salt; 1 pound Rye flour (here in Hawaii I can only get Bob's Red Mill Dark Rye from the health food store without paying an arm for shipping!); 3-4 cups Unbleached bread flour

Servings: persons

Making the sponge
1 cup sour dough starter
2 cups Warm non-chlorinated water (I use the filtered water from the refrigerator, bottled water is OK)
2 cups Unbleached bread flour
1 additional cups Warm non-chlorinated water
1 additional cups Unbleached bread flour
Making the dough
1 cup Warm non-chlorinated water
2 tablespoons Fennel seeds
2 tablespoons Coriander seeds
2 tablespoons Kosher salt
1 pound Rye flour (here in Hawaii I can only get Bob's Red Mill Dark Rye from the health food store without paying an arm for shipping!)
3-4 cups Unbleached bread flour

1
Mix the sour dough starter, 2 cups of water and 2 cups of flour in a large glass bowl. Feed the mother. Cover and let sit at room temperature overnight. Get a good night's sleep!
2
After you have had your preferred wake up beverage put the mother back in the refrigerator and wake the rest of the starter up again by adding 1 cup of warm water and 1 cup of unable ached flour. Mix, cover and let stand for about 4 hours.
3
Add 1 cup of warm water, fennel and coriander seeds, the rye flour and 2 cups of the bread flour. Stir with a strong spoon or your clean hands gradually adding the remainder of the bread flour until the dough forms a ball. I do this while leaving the dough in the bowl. The bread flour amounts may vary depending on the humidity of the environment and the flour. I do not know how to rescue the dough if too much flour is added. It typically takes 5-8 minutes to form the ball. Cover and let rise 2 hours.
4
Form the loaves: decide on the shape of the bread. If long loaves are desired, use a bench scraper and cut the dough in half turning it onto a lightly floured surface. Stretch the dough to desired length then tuck the sides under and place on a peel covered with a piece of parchment paper. If boules are desired, turn the entire dough onto lightly floured surface, pull it into a square and then fold in thirds like you were sending a letter. Make a vertical cut and stretch cut sides under. Boules do well in greased round cake pans. Let shaped loaves stand covered with lightweight towels for about an hour. To assess if the rise is good, lightly press a finger in the side of the loaf and it should barely spring back.
5
30 minutes before anticipating placing the loaves in the oven, put a pizza stone in the oven and set for 475 degrees.
6
Uncover loaves. Spray lightly with water. Cut shallow slits in the top of the loaves to avoid blowouts of air through the sides. Bake for 20 minutes then rotate the loaves and drop temp to 375. Bake for an additional 20 minutes. Bread should have a dark crust, tapping on the bottom produces a hollow sound and an instant read thermometer inserted through the side of the bread should read 210 degrees.

990

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Making the sponge, 1 cup sour dough starter, 2 cups Warm non-chlorinated water (I use the filtered water from the refrigerator, bottled water is OK), 2 cups Unbleached bread flour, and more.

Yes, Sourdough Bread With Fennel And Coriander Seeds falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!