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.