Borodinski bread (coriander rye bread)

Instructions

1. The day before, mix 50 g of rye flour with 50 ml of lukewarm water and let it rest 12 hours at room temperature to make the starter.
2. In a large bowl, dissolve the yeast in the lukewarm water with the molasses. Add the starter, the rye flour, the wheat flour, the salt, the cocoa and the spices.
3. Knead for about 8 minutes until you get a soft but sticky dough, then add the oil and keep kneading for 2 minutes.
4. Cover and let rise 1 hour 30 minutes at room temperature, until the dough doubles in volume.
5. Shape a round loaf or a rectangular block, place it on a tray lined with baking paper, cover and let rise again for 45 minutes.
6. Preheat the oven to 220 °C. Make a few cuts on the surface and bake for 15 minutes, then lower to 190 °C and bake for 35 minutes more.
7. Check doneness by tapping the bottom of the loaf: it should sound hollow. Let it cool completely on a rack before slicing, otherwise the crumb stays gummy.