Fennel bread

Fennel bread
 
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This recipe was uploaded
by VictoriaD

 
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Ingredients

Ingredients
Method
 
  • 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.

Fennel bread

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This recipe was uploaded by VictoriaD

 
 
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.

Method


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.
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