Caraway-Fennel Bread

Exceptional hearty and rustic bread. Great for sandwiches, toast, along side soup, or make garlic bread with it. Very easy to make!

Caraway-Fennel Bread on Parchment Paper & Pizza Stone
Print Recipe
Caraway-Fennel Bread
This Caraway-Fennel Bread is an exceptional hearty and rustic bread. Great with soups, for sandwiches, toast, or with butter & jam hot out of the oven. You can also slice this bread into thick or thin slices and make garlic bread with it.
Prep Time 20 minutes (plus rising time)
Cook Time 18-25 minutes
Passive Time 2 hours
Servings
1 loaf
Ingredients
Prep Time 20 minutes (plus rising time)
Cook Time 18-25 minutes
Passive Time 2 hours
Servings
1 loaf
Ingredients
Instructions
  1. In a small bowl, dissolve sugar & yeast in warm water and let rest/proof for ten minutes. In a large bowl, combine caraway seeds, fennel seeds, salt, honey, molasses, yeast mixture, whole-wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. If while kneading the dough starts sticking to the surface continue to add more flour to the surface while kneading. Place in a greased bowl, turning once to grease the top. Cover bowl with a damp towel and let rise in a warm place until doubled, about 1 hour.
  3. Grease a 15x10x1-in. baking pan; sprinkle with cornmeal, set aside. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf and rub top with olive oil. Generously sprinkle, or role, top with one or many types of seeds (sunflower chips, poppy, sesame, quinoa, flax, …etc), dried minced garlic, poppy and/or sesame seeds, and any other herb you like.
  4. Place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425° F.
  5. Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 18-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Alternative Cooking Methods:
  1. Cook on a Pizza Stone - Cut out a circle of parchment paper the size of your pizza stone. Rub olive oil on one side of the paper circle.
  2. Instead of transferring the dough to the baking pan transfer the dough to the parchment paper sitting on a cookie sheet. Cover with oiled plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
  3. Continue with step 5 above but instead using a pizza paddle place the dough with the parchment circle on the preheated pizza stone.
Share this Recipe
 
By | 2019-01-23T21:01:44+00:00 January 23rd, 2019|Uncategorized|0 Comments

About the Author:

The Bird Man is a wildlife expert specifically relating to wild birds and bats. We create organic ecosystems to control insects and rodents organically. Additionally, we design and install organic vegetable gardens for customers. The Bird Man is also a professional speaker, writer, and is very involved both locally and nationally.

Leave A Comment