AnnaLe
For the first time I baked rye on kvass. It turned out very tasty, but I want to add cumin and coriander next time. Tell us, are they crushed before laying? how exactly? I don't have a coffee grinder .... Caraway can still be put in whole, but coriander?

Lenusya
AnnaLe, coriander seeds can be crushed (rolled) with a rolling pin (you can put the seeds through a film or pour the seeds into a bag and roll them on top with a rolling pin), then the pieces are large and stronger aroma
Admin
Bread Spice Mix

I took this composition of spices a long time ago from V. Pokhlebkin's book, and since then I have been using this mixture all the time.

Mix composition:

Cumin in whole seeds - 5 parts
Coarse coriander - 2 parts
Anise in whole seeds - 1 part
Fennel in whole seeds - 1 part.

I buy coriander in whole seeds, then crush it in a mortar until it is coarsely ground.
Then I combine all the spices together, mix and get this mixture:

I buy spices from Uzbeks in the market, who sell spices in small cups, so my measure is 1 part = 1 cup.

As a result, a can with a volume of about 0.5 liters comes out in terms of quantity - enough for a long time.

I use a mixture of spices in bread dough, especially in wheat-rye or rye. To taste and desire, you can also use it in wheat dough for bread, flat cakes and other things.

For 500 grams of flour, 1 tbsp is enough. measuring spoon.
I put the spices at the very beginning of the dough.
Zest
TECHNOLOGY AND BIOCHEMISTRY OF RYE BREAD (1959) SARYCHEV B.G.

"Spices - coriander, cumin, anise - are usually consumed in an amount of less than 0.5% of the flour weight. These seeds are sprinkled on the crust of bread, which does not affect its technology, but only marks the type of bread. If spices are added more than 0.5%, then they are brewed with malt and some of the flour. The essential oils of the added seeds activate the yeast and affect the activity of the enzymes in the flour. "
OJGG
Ground or not ground spices are a matter of taste, but to make it more smelly, can you pour boiling water over them for a short time?
And yet - how to add nuts: walnuts, hazelnuts? Maybe boiling water first too? Who does how
Admin
No need to pour boiling water over the spices - and it smells so good in the finished bread - he also gets his portion of "boiling water" when baking - there T190 * C keeps.

Nuts also do not need to be soaked and boiled, they will be saturated with water and this will give excess water in the dough later.
All nuts and dried fruits just need to be washed and then dried with a towel and rolled in flour - in order to avoid excess moisture, and in this way to create a crust on the dried fruits.
From a long stay in the dough and then during hot baking, nuts are already "boiled" in the finished dough.
Admin
Quote: xxxooo

Girls!
Tell me, plz. I bought not ground coriander. somehow embarrassing that when I grind - the grains and shells are obtained together. Is this how it should be or should they be somehow separated?

There is no need to separate anything, so sprinkle on top of the dough before baking
serebro
I also have not ground coriander. I take a small handful, put it in a napkin and knock on it with a hammer, it works fine, quickly and without hassle
And then the shells are not noticeable in the bread, but if you do not knead it, then later, when I get a tooth I don't really like it.
Lelikovna
I bought ground coriander, when the grains fall on the tooth, I don’t like it either, it’s just goosebumps Fennel and caraway have already planned to buy. I haven’t heard about anise before, I have to buy it too.
Does anyone use basil in bread? The husband loves this spice
Kokoschka
Admin, Tanya thank you very much for the Mix recipe!
polinakh
Hello everyone) I would like to share my find.If you bake a lot and like to experiment, there is a convenient site with spices, the Idigo online store. Only there I could find large packages, in stores near the house only small ones)) they will not last for a long time))
Admin

Above, I already gave spices for bread (verified by my own application) - I repeat my post:

I took this composition of spices a long time ago from the book of V. Pokhlebkin, and since then I have been using this mixture constantly.

Mix composition:

Cumin in whole seeds - 5 parts
Coarse coriander - 2 parts
Anise in whole seeds - 1 part
Fennel in whole seeds - 1 part.

I buy coriander in whole seeds, then pound it in a mortar until it is coarsely ground.
Then I combine all the spices together, mix and get this mixture:

I buy spices from Uzbeks in the market, who sell spices in small cups, so my measure is 1 part = 1 cup.

As a result, a can with a volume of about 0.5 liters comes out in terms of quantity - enough for a long time.

I use a mixture of spices in bread dough, especially in wheat-rye or rye. To taste and desire, you can also use it in wheat dough for bread, flat cakes and other things.

For 500 grams of flour, 1 tbsp is enough. measuring spoon.
I put the spices at the very beginning of the dough. More details: https://Mcooker-enn.icdself.com/in...tion=com_smf&topic=8242.0
polinakh
Admin, aren't you afraid to buy spices from the market?
I don't trust and am looking for an alternative) Can you share the secret of how you choose a quality one? To be sure that the spices are not diluted with anything and can be safely added to baked goods
Admin
I am "afraid" to buy spices in bags, in which everything is ground and ground, and it is not clear what is really in them. And as a rule, there is a postscript on the package like: the composition may contain leftovers ... what is there. What exactly, and why do I personally need it?

To choose the right spices, first you need to make a request on the internet, and see how these or those spices look in nature, and then go shopping in a store or market.
I prefer to buy whole grains and seeds, and I can grind them myself.

As a result, all seeds and grains, herbs are on sale, so to speak "from one pot (bag)", from one supplier-manufacturer, they are only packed somewhere in bags. Therefore, about the fear of talking ...

For example, my mixture of spices, "Provencal herbs", much more natural

Bread Spice MixProvencal herbs (Oursson dehydrator electric dryer)
(Admin)


In addition, I practice my compositions of aromatic salts, where it contains gray rock salt and a set of spices-herbs-seeds

For example this

Bread Spice MixCooking salt "basil-garlic-chili pepper"
(Admin)


In the BLANKS section you can see other aromatic salts of my preparation, there are many of them

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