Caraway Coriander Bread

This bread has a very thin, but at the same time, strong crust. The coriander and caraway spices lend the crumb an aromatic and spicy taste and turn this bread into a real indulgence. 

The production relies on a long and cool bulk fermentation, during which the flavor of the toasted spices becomes even more intense. A variation on the proofing also offers the possibility to have a fresh baked bread on the table in about an hour. 


Wheat sourdough:

  • 45g Wheat flour Type 700
  • 50g Wheat flour Type 1600
  • 95g Water 45°C
  • 10g Starter

Hydration(TA): 200 DT: 30°C  Maturity time: 12-14 hours

Spice mix:

  • 20g Toasted caraway seed
  • 20g Toasted coriander seed

Main dough:

  • 200g Mature sourdough
  • 450g Wheat flour Type 700
  • 250g Wheat flour Type 1600
  • 300g Wholegrain wheat flour
  • 800g Water 20°C
  •    40g Spice mix
  •    25g Salt
  •      8g Yeast

Hydration(TA): 182   DT: 23-24°C   Mixing time: 9 minutes slowly/ 2 minutes quickly


  • Mix all ingredients except yeast and salt into a smooth dough (2 minutes).
  • Cover and let stand 30 minutes to autolyze. 
  • After the autolyze, add the yeast and salt and mix slowly for 10 minutes. Knead a further 2 minutes on a fast speed (the dough should completely release from the mixing bowl). 
  • Cover and let the dough rise in a tub for 90 minutes (fold after 30/60 minutes).
  • Then divide the dough into three equal-sized pieces and shape into round loaves. With the seam-side up, let the rest, covered for a further 20 minutes. 
  • Now the loaves are elongated and placed in a floured proofing basket with the seam-side down.
  • The bread should be proofed in the refrigerator at 4°C for a period of 9-12 hours. 
  • The breads are baked with strong steam at 250°C.
  • Reduce the oven to 200°C after 10 minutes and then bake until well browned. 
  • To get a stronger flavor, the baking time should not be less than 40 minutes.