Wheat Bread with Coriander

Place both types of flour in a suitable bowl. Press a hollow in the middle. Stir the yeast with warm water, pour it into the hollow, stir with a little flour and let it rest for 10 minutes. Crush coriander seeds in a mortar.

Warm milk slightly, add salt, coriander, honey and butter and knead with the yeast dough. Let the dough rest for at least an hour. Grease a loaf pan. Knead the dough one more time, form four to five balls and place them one after the other in the mold. Cover with a tea towel and let rise for another hour.

Preheat the oven to 200 °C, spread the whipped cream on the bread with a brush and bake for 35 minutes on the lowest shelf. Remove the bread from the pan and cool on a rack.

Tip : If you use dry yeast, you will need a package of it. You can knead it on the spot with all the ingredients.

The bread can be easily modified: Season with fennel, caraway, anise or pepper if necessary. Sprinkle the surface with sesame seeds, oat flakes, groats, poppy seeds or possibly flax seeds. Knead nuts into the dough, e.g. hazelnuts or possibly walnuts, pumpkin or possibly sunflower seeds.

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