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Rye Coriander Mash Bread

A bit to the sweeter side, adapted from Borodinsky for a full-time working person.

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  • 10g dark rye starter 100%
  • 415g dark rye flour
  • 75g first clear flour (or 50g bread flour + 25g wholemeal)
  • 30g fermented (red) rye malt
  • 4g coriander seeds (ground)
  • 5g salt
  • 20g molasses (or malt extract)
  • 30g sugar
  • 435g water
  • Coriander seeds to sprinkle on top



  • 10g dark rye starter 100%
  • 40g dark rye flour
  • 40g water (room temperature)

Mix the starter and leave to ferment for 10-12 hours at room temperature. The starter should double or about so and be very sour.


  • 90g dark rye flour
  • 30g fermented (red) rye malt
  • 4g coriander seeds (ground)
  • 310g water - indicate water temperature

Mix all dry mash ingredients and add fresh boiling water. Mix well, close tight with a lid  and leave to develop for two hours at temperature of 65C. After two hours allow to cool to room temperature.

Sponged mash:

  • 80g starter
  • 365g mash
  • 185g dark rye flour

Mix all ingredients well, cover and leave at room temperature for 12 hours. The sponge will rise, maybe double and will become profoundly sour-sweet to taste.


  • All of the sponge
  • 100g dark rye flour
  • 75g first clear floor (I use 50g bread flour + 25g wholemeal)
  • 5g salt
  • 20g molasses (or malt extract)
  • 30g sugar
  • 85g warm water (30-35 °С)
  • Coriander seeds to sprinkle on top

Mix all ingredients well until well blended. The dough will be quite soft so that you cannot form it into free-standing loaf. Yet it should not be too wet either. Depending on the rye flour you may need to adjust water amount. I usually use a little less than in the original recipe. Place the dough  into lightly oiled bowl and leave to rise for 75 minutes at 30 °С. This is the only fermenting at a higher temperature. I place my bowl into a sink filled with water of 30 °С.

De-gas the dough by folding it into itself several times with a spatula and transfer into the baking tin. If the dough is too stiff, form the dough into a loaf on a wet surface and then place into the baking tin. Make the surface of the dough smooth with wet hands or spatula, cover with plastic film and let it rise for 35-40 minutes at room temperature. It may take slightly less or more, depending on the temperature in your room.

Rye Coriander Mash Bread

Before baking, spray the top with the water and  sprinkle with coriander seeds. Bake for 65-70 minutes at 200 °С (390 F). Just before the bread is ready, spray the top with the water to get shiny top and let it rest in the oven for another minute or two.

Take the bread out of the tin and place it on a metal rack, let it cool down completely and let it rest for at least 12 hours before cutting.


I hope you will enjoy it same way I do. Not the easies bread in the begining but after several attempts works well since each step does not take too long.

Added by: Annerinya

Tags: Rye

Add comment

Where do i find to buy fermented (red) rye malt in United Kingdom?

heereandthere 05 March 2016

Will be baking this bread again soon - have anyone tried it here? I just wonder if instructions were clear enough.

Anna G. - Annerinya 05 September 2012


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