Recipe for black bread

Prepare the necessary ingredients. To make the black bread airy, I used high-grade wheat flour. Good quality flour is the key to good baking. Good quality flour should not have a sour or stale smell. Good flour has a slightly sweet taste and a delicate texture. If you pour water into a small amount of flour, mix it, and the color does not change, it means that the flour is made from mature wheat. If the solution becomes bluish, it means that the flour is made from immature wheat grains. If bran is added to the flour, the solution will turn red. This indicates that the wheat flour used is not of good quality. For baking bread, flour with a gluten content of 10-12% is suitable. This indicator is indicated on the packaging. Rye flour is available in three grades: sifting (the finest grind), scabby, and whole grain (contains little gluten). These grades differ in the size of particles. Usually, the particle size is indicated on the packaging. All types of rye flour are suitable for baking bread. Use only high-quality honey for cooking. In my case, it is buckwheat honey. You can take any good quality honey. I do not recommend replacing honey with sugar. I use egg yolk to grease the workpiece so that the sprinkles hold well. You can grease it with water, but in this case, the coriander seeds will fall off. You can use fresh yeast. The amount should be three times more than dry yeast. Activate the live yeast in warm, sweetened water, in our case, in a honey solution.

Choose a deep bowl for kneading the dough. Sift the wheat and rye flour.

Add the dry yeast. Mix until evenly distributed throughout the dough.

Add ground coriander and salt. Mix well.

Add fermented malt. You can buy it in large supermarkets, markets, online stores.

Stir. The easiest way to do this is with a manual whisk.

Add honey to room temperature water. Stir until completely dissolved.

Pour the honey solution into the dry ingredients. Add odorless vegetable oil (20 ml).

Mix all the ingredients well until fully moistened. If the mixture is dry, add a little water.

Knead the dough by hand, greasing them with vegetable oil. The dough should be very soft, pliable, and reminiscent of plasticine. Grease a bowl with vegetable oil. Transfer our dough. Cover with a towel or plastic wrap. Place in a warm place for 2 hours. If using plastic wrap, make a few holes for the dough to breathe.

Two hours have passed. The dough for black bread has increased in volume.

Knead the dough, greasing your hands with oil. Shape a beautiful ball. Place it on parchment dusted with a small amount of flour. You can also put the dough directly into an oiled baking dish. Cover with a towel. Place in a warm place for 60-90 minutes.

This is what the ball looks like after an hour of proofing. Beautiful cracks have formed.

Brush with beaten yolk. Sprinkle with coriander seeds.

Preheat the oven to 230-240 degrees in advance. I have a regular gas oven. Orient yourself to your own equipment. Transfer the black bread dough into a baking dish. Bake in the oven for 40-50 minutes. Baking time is individual for each oven. It depends on the power of the stove, the size of the dough, and the material of the baking dish used. I baked it for 50 minutes. If the top is too browned, you can bake it with foil or heat-resistant lid for the first 30 minutes and without a lid for the next 20 minutes.

This recipe for black bread is very simple, and the result will definitely please all homemade baking lovers. The weight of the bread is 950 g.

The black bread is ready. Enjoy your meal!