Added by VictoriaD | Fri 21 Aug 2009 @ 21:24
This is a really rustic bread which is wonderful! Instead of fennel you can use aniseed or any other spice suitable for bread. The measurements I use might be considered strange, but it was hard to convert from the Swedish system of measurement.
300 ml wholemeal flour
1 tbs ground fennel
25 g butter
300 ml boiling water
1 tbs black treacle
1 tbs salt
300 ml cold water
50 g yeast
1000 ml wheatflour (more might be needed)
1. Put the wholemeal flour, the fennel and the butter in a bowl, and pour over the boiling water. Mix to a thick dough.
2. Add the treacle, the salt and the water. When it has cooled down a bit, add the yeast. Then, add the wheatflour until you have a firm dough.
3. Now, form the dough to one large, round bread and put it on an oven paper on a baking tray. Flatten the bread. Then, cut the edge of the bread with a pair of scissors or a knife (see the picture of the bread).
4. Ferment the dough for 20 minutes under a kitchen towel.
5. Bake in the oven, 250 degrees Celcius, for 20 minutes. Then, turn of the heat and leave the bread in the oven for another 15 minutes.