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.
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.