Mediterranean Semolina-Coriander Baguettes

This chewy, crusty bread is coasted with toasted corriander seeds.

Ingredients:

• 1 envelope active dry yeast
• 1 1/4 cups lukewarmm water
• 1 tsp honey
• 1 Tbsp olive oil
• 2 tsp salt
• 2 1/2 cups finely ground semolina flour for making pasta
• 3/4 to 1 cup whole wheat pastry flour
• (or all-purpose flour)
• 1/2 cup crushed, toasted coriander seeds, divided

Directions:

In a large bow dissolve yeat in water and let sit 10 minutes until bubbly. Stir in honey, oil and salt, then semolina flour, 1 cup at a time. Put whole wheat or all-purpose flour on surface, you'll need for kneading. Turn out dough and knead until smooth and firm. Shape into a ball and place dough into lightly oiled bowl, turning it to coat with oil plus 1/2 coriander seeds. Cover with plastic wrap and let rise until double in volume. Punch down dough, knead a few times. Form into 2 baguettes. Place breads on lightly greased baking sheet and brush thoroughly with water. Sprinkle with more coriander seeds and pat them gently into the dough. Brush again with water. Cover with plastic wrap and let rise again until double in volume. 30 minutes before baking, heat oven to 425 degrees. Bake breads for 10 minutes 425 degrees, then open door and spray or brush bread with cold water. After 10 minutes reduce heat to 400 degrees. Bake 25-30 minutes longer to a nice brown color. Remove from oven and cool on rack.

Number of Servings: 2 baguettes equalls about 12 slices

Notes from the Cook: Don't skip the brushing with water to get a nice crispy crust.