Sourdough bread with fennel and coriander seeds
Bread
Not the typical caraway rye sourdough bread. This bread is dense, chewy and wonderful toasted and buttered in the morning, slathered with a spicy mustard and topped with ham and cheese for lunch or as a base for crostini at dinner or croutons for soup. I start the project before retiring for the night with the goal of having fresh bread for dinner the following day and having a loaf to give away. This recipe makes 2 large loaves, does require some muscle because of the volume of flour required but doesn't get kneaded in the traditional sense. It keeps for a week in the refrigerator.
Share:
0
17
0
Comments