French peasant bread

Ingredients

• flour for sprinkling the work surface, etc.
• 1 st. l. sea salt
• 150 g natural liquid sourdough
• 2 tsp coriander seeds
• 450 ml warm water
• 50 g rye grains
• olive oil - 2 tbsp.
• 1 yeast cube
• 700 g wheat grains

Cooking

Step 1

Grind wheat and rye into flour. Yeast crumble, dissolve in 2 tbsp. l. warm water, add the remaining water, salt and leaven. Pour in the flour. Knead the dough until the dough pulls away from the sides of the bowl. Transfer the dough onto a floured work surface. Knead quickly to make an elastic juicy dough. Add water or flour if necessary. Shape the dough into a ball and place in a bowl. Cover with a damp towel, let rise warm, 1.5 hours. Once again quickly knead the dough, adding olive oil and coriander seeds to it. With floured hands, shape the dough into a round loaf shape. Sprinkle flour on a baking sheet, put bread on it, grease it with water. Cut the surface of the bread in the shape of a lattice, lightly sprinkle with flour, cover with a towel and let rise again (30 min.). Preheat the oven to 220ºС (oven with hair dryer - up to 200ºС). Place a fireproof bowl of boiling water in it. Bake the bread in the oven for 30 minutes, then lower the oven temperature by 50ºC and bake for another 45 minutes. Take the bread out of the oven. Knock to check if the bread is ready - if the bread is ready, then the sound will be like from a hollow object. If needed, bake for another 5-10 minutes. Let cool on a wire rack.