Fennel Bread

March 08, 2016

This recipe will give you three loaves, because they will freeze well. Or, you can give a bread or two to your friends. (A freshly baked homemade bread is one of my favorite edible gift.) A cup of tea shared with friends and a slice of Fennel Bread is a good idea too. 

3 breads 

5 dl (180 g) rolled oats 
5 dl (280 g) barley flour 
2 tbsp fennel seeds, coarsely crushed
1 L (1 kg) hot water
0,5 dl (70 g) honey 
1 dl (90 g) canola oil (or other vegetable oil)
2 tsp salt
50 g fresh yeast 
about 1 L (650 g) wheat flour 

Stir rolled oats, barley flour and coarsely crushed fennel seeds together and then pour the hot water on top of the mixture. Stir until smooth and set aside to cool.

Add honey, canola oil, salt and yeast into the lukewarm porridge (the last two dissolved in a small amount of water). Gradually mix in the wheat flour and knead the dough about 10 minutes.

Cover and leave to rise at room temperature for about 1 hour.

Turn the dough out onto a floured surface and knead it gently. Put some dough aside for top decorations. Divide the rest of dough into three equal pieces. Shape the pieces into three long loaves and put them into oiled tins. Decorate the breads with dough leaves using water as a glue. 

Cover and leave to rise at room temperature for 50 minutes or so. 

Preheat the oven to 250°C. Bake for 10 minutes, then turn the temperature down to 200°C and cook for a further 40–50 minutes. 

Let cool on a wire rack.

Eat one and freeze the others inside an airtight freezer bag.

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2 kommenttia

  1. Any particular reason to use rolled oats? Can it be replaced by still-cut or simply instant oats? BTW, are you from Scandinavian countries? Your recipes seemed to have a substantial Nordic influence. Anyway, I found your recipes pretty interesting. Sorry to bother you with lots lots questions.

  2. You can use instant oats as well, but still-cut oats it's not suitable for this recipe.

    And yes, I'm from Finland. The Scandinavian bread tradition is something I've been living with my whole life. I love our breads and want to share the best of the tradition to other bakers with my own recipes.