Coriander Rye Bread
These days I’m obsessed with trying new breads and sometimes even making them. I’ve been having a really big penchant for dense nutritious breads specifically and have even ventured as far as making Swedish matbrot with cumin and caraway seeds. So when I passed by the Wawel Polish Bakery counter at the Jean-Talon market and noticed loaves of their coriander rye bread, it wasn’t even a question.
This heavy, hearty loaf tastes like a fine rye bread should but with a refreshing twist. The coriander gives a somewhat lemony nuance but then there is a hit of orange at the finish. I don’t know if this is because there is some orange zest in the batter but it’s delightful. I would liken it in taste to a Hoegaarden whitbier.
Hard to say what I would put on it other than butter or something neutral like a cream cheese or a light fresh goat’s cheese. For now, I’m really enjoying it as is, toasted or not, because it’s different and satisfying and filling all at once. And sometimes that’s just good enough, no embellishments required.
Wawel has numerous outlets, check their web site for details: http://www.wawelpatisserie.com/
NSpielmann
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