Spiced Rye Bread with Sesame

A dense, moist rye bread lightened with whole-wheat flour, spiced with cumin and coriander. Cumin seeds are purported to contain enzymes that aid in digestion and are said to be effective in combating acid reflux. Coriander seeds are known to have anti-oxidant vitamin and rich in dietary fiber. So, the addition of spices adds not only flavour to the bread, but also nutritional potency.

Spiced Rye Bread with Sesame

adapted from Brot backen köstliche Rezepte aus der guten alten Zeit

400 g Light rye flour
140 g Wholewheat flour
150 g Rye kernels
7 g Dried yeast
450 ml Water, lukewarm
150 g Sourdough rye starter
2 tsp Salt
1 tsp Sugar
1 tsp Coriander powder
1 tsp Cumin seeds
40 g Sesame seeds

Mix together light rye flour, wholewheat flour, rye kernels and dried yeast in a mixing bowl. Add in water, sourdough starter, salt, sugar, coriander powder and cumin.
Knead with a a hand mixer fitted with dough hook attachments until the dough is smooth and pliable. Turn the dough out onto a floured work surface and shape into a ball. Dust the surface with a little flour and cover with a kitchen towel. Set aside in a warm place for an hour.
Place a 26-cm springform ring on a floured baking tray. Knead the dough thoroughly on a floured work surface. Shape the dough into a ball and place into the ring. Cover the dough and set aside in a warm place for 30 minutes.
Preheat the oven to 190C/375F. Cut some decorative slashes on the top of bread. Brush the top with water and sprinkle with sesame seeds. Bake the bread in the middle of the hot oven for about an hour until nicely golden brown and crusty.