{"id":10697,"date":"2013-12-12T19:34:54","date_gmt":"2013-12-12T18:34:54","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10697"},"modified":"2017-04-18T08:44:13","modified_gmt":"2017-04-18T06:44:13","slug":"korianderbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/korianderbrot\/","title":{"rendered":"Korianderbrot"},"content":{"rendered":"

\"Korianderbrot\"Ground Coriander seeds have a long tradition as bread spice. When I roasted some coriander seeds for an indian dish some weeks a go I suddenly had the idea of a bread with whole, roasted coriander seeds in my mind. A bread similar to a caraway seed bread.<\/a><\/p>\n

Thought and done\u2026 The next week I roasted some seeds and put them in a bread dough. I let the dough rise over night at room temperature and the next morning I formed a (big) loaf and baked it.<\/p>\n

During baking a aromatic fragrance filled our flat and so it was hard to wait until the bread cooled down before tasting. But the flavour is worth wating! When my teeth hit a seed I can taste the slight peppery flavour of coriander seeds. And like a caraway seed bread goes very well with hearty spreads or cheese. But it is also a perfect side for a soup like the fennel celery soup we had last week.<\/p>\n

<\/p>\n

Coriander bread<\/span><\/h1>\n

yields 1 Bread<\/p>\n

P\u00e2te Ferment\u00e9e<\/p>\n