Whole Wheat Fennel Bread
Mostly wheat flour with a little white for lightness, olive oil in the dough, and a spoon of fennel that makes the whole kitchen smell like a village bakery — topped with sesame and nigella and served warm with butter and date molasses.
Whole wheat fennel bread is a wholesome loaf with a distinctive aromatic note that comes from fennel seeds tucked into the dough. Blending wheat flour with a little white flour keeps the crumb soft while retaining the goodness of whole grains. A topping of sesame and nigella seeds adds crunch and flavour, making it an ideal companion for breakfast or the dinner table.
How to Prepare
Mix the flours, yeast, sugar, salt, milk powder and fennel seeds.
Add the olive oil, then the warm water gradually, kneading into a soft, slightly tacky dough.
Cover and proof for about an hour until doubled.
Shape into a round on a lined tray, score into wedges, brush the top and scatter sesame and nigella.
Bake at 190°C for about 30 minutes until deep golden and hollow-sounding underneath.
Cool briefly under a towel and serve warm with butter and date molasses.
Add the water gradually — wheat flours drink differently, and the dough should stay soft, never stiff.
Ingredient Swaps
• Fennel seeds can be swapped for anise or cumin for a different aroma.
• You can use all wheat flour with a little more water for a softer dough.
• The milk powder can be replaced with a quarter cup of liquid milk, reducing the water by the same amount.
Common Questions
Why is wheat dough heavier?
Wheat flour absorbs more water, so adjust the water gradually until the dough softens.
How long should it proof?
Until the dough doubles in size, usually about an hour in a warm spot.
How do I get a golden crust?
Brush the top with milk or water before sprinkling the seeds and baking.
How do I keep the bread soft?
Store it in a sealed bag once fully cooled; it also freezes for weeks.
Can I shape it into small rolls?
Yes, divide the dough into small balls and shorten the baking time slightly.
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