Russian Style Coriander Malt Bread

In Russia, people say, "Bread is the head of everything". On the Russian table, bread has a very special place: it brings happiness and joy during special occasions like weddings, it saved many lives during the time of hunger and it is a necessary element of Russian meal. On a wedding, there is a beautiful tradition when a Caravai - a unique type of bread is given to a couple. Then, holding a bread from each side, a groom and a bride break a bread in two halves. Whoever has the biggest part will be the head of the family:-) So, going from the traditions, Russian people really like bread:-)
The coriander bread I baked was more common and consumed daily. I missed so much our rye bread that I decided to make it myself. The bread has versatile usage and goes well with preserves, for sandwiches, with salads, for toasts or with a Russian salted herring mmm! What I really love about this bread is its lovely aroma of coriander and malt. Originally, the bread is made of rye flour. I substituted rye with whole wheat flour. So, here is the recipe:

Ingredients

for pre - ferment 
1 cup of Malta Goya
1 package of instant dry yeast
1/2 cup of whole wheat flour (or rye flour)
1 tablespoon of ground coriander

for dough 
1 cup of warm water
5 cups of whole wheat flour (you might need more or less flour depending on the room humidity and flour type)
1 teaspoon of salt

Instructions

1. Slightly warm up Malta Goya (near 100 degrees F).

2. In a large bowl, mix Malta Goya, flour, coriander and dry yeast. Cover with a damp towel and let it rise in a warm place.

3. Once the mixture forms a creamy foam, stir in warm water, add salt and flour (1 cup at a time). Knead the dough to form a ball. Cover with a towel and let it rise for 30 to 40 minutes.

4. Knead the dough and shape a loaf. Place the loaf into a well - oiled loaf pan. Allow to rise for 30 minutes.

5. Warm the oven to 350 degrees F. Sprinkle flour on the top of the bread. Bake the bread for 30 to 35 minutes.

* Depending on your loaf pan size, you might need two pans. Also you can use a baking sheet shaping any bread form you prefer.

* In stage 3, you might need to reduce or increase flour. The ball should not be runny or too firm.

* To make sure that a beard is ready, pierce it with a stick. If a stick is dry and does not have parts of dough on it, a bread is done!

Bon Appetit!