Russia · Rye + wheat
Karelian Bread
Карельский хлеб
A festive sweet-sour loaf layered with coriander, malt and raisins.
What makes this bread distinctive?
Karelian bread sits close to the Borodinsky family but gains a richer profile from dried fruit and spice. Thin slices pair particularly well with cheese.
- Flour profile
- Rye + wheat
- Core technique
- Scald + sourdough
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix malt and crushed coriander with 110 g boiling water and cool for 2 hours. Wash and thoroughly dry the raisins.
- 02
Mix the scald, remaining water, starter, molasses, flours and salt.
- 03
Distribute the raisins evenly and rest the dough for 45 minutes.
- 04
Transfer to a greased tin and proof for 1-2 hours until approximately 40 percent larger.
- 05
Bake at 220°C for 15 minutes, then at 190°C for 45-50 minutes. Rest overnight.
BAKER'S NOTES
Small details,
better results.
- Soaking raisins in hot water for a long time changes the dough's water balance.
- Keep spices moderate so coriander does not mask the bread flavour.
- Thin slices have a neater texture the next day.
AT THE TABLE
How to serve it
- Blue cheese
- Butter and honey
- Winter soups