Fennel Bread

50 g yeast
1 dl dark molasses/treacle/syrup
4 dl water
1 tea spoon salt
1 table spoon finely ground fennel
9 dl (495 g) rye flour
about 5 dl (300 g) wheat flour

Crumble the yeast into the bowl. Heat up syrup and water to about 37 ° C. Pour over the yeast. Add salt, fennel and rye flour. Knead the dough. Add wheat flour a little at a time. Work the dough vigorously. Put it on the table and shape it into a smooth loaf. Place it in a greased baking pan with a lid. Make sure it is safe to use in an oven. Let the dough rise to almost double the size. Bake in the oven with the lid on (175 ° C), for about an hour.

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