Less dense than an all-rye bread, this slightly sweet loaf incorporating all-purpose flour is aromatic thanks to the addition of coriander seeds. It compliments any smorrebrod combination and keeps well wrapped for up to 3 days.
3/4 cup water
3 tbsp brown sugar
1 package dry yeast (2 1/4 tsp)
2 cups all-purpose flour
1 1/2 cups rye flour
2 tbsp crushed coriander seeds
1 tsp salt
1/2 cup buttermilk
2 1/2 tbsp butter, melted
1 tsp vegetable oil
In a small bowl, combine 1/4 cup lukewarm water and 1 teaspoon brown sugar. Sprinkle the yeast on top and allow to activate for 5 minutes or until frothy.
In a separate bowl, mix 1 1/2 cups all-purpose flour, rye flour, coriander seeds and salt. Add the remaining water, sugar, buttermilk, 2 tablespoons butter and the yeast mixture. Mix well, then turn onto a clean surface and knead, dusting lightly with remaining flour as needed, for 5 to 7 minutes until elastic and smooth.
Rub the dough with vegetable oil, place in a bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm place until doubled in volume (about 1 ½ to 2 hours).
Grease a standard loaf pan with the remaining butter.
Knock the dough down and shape into a loaf. Place in the loaf pan, cover again and let rise until doubled in volume (about 30 to 45 minutes).
Preheat oven to 375 F. Bake bread for 1 hour or until the loaf is dark brown and sounds hollow when you tap the bottom of the pan.
Turn out and let cool at least 2 hours before slicing.