Last week I wrote about harvesting my Bronze Fennel seed and I mentioned how I like to make a rye bread with the fennel seeds. Karen, from Greenwalks, asked if I could share the recipe so here you go Karen. Here is the recipe complete with pictures!
This recipe makes a very dense and hearty bread. I like to use stone ground rye flour which makes it even more hearty.
Fennel Rye Bread
- 1¼ cups water, warmed to 115°f
- 1 packet active dry yeast
- 3 Tablespoons molasses
- 2 Tablespoons melted butter
- ½ ounce unsweetened chocolate, melted
- 1½ teaspoons salt
- 2 teaspoons crushed fennel seed *please see below note*
- 1½ cups rye flour
- 2-2 ½ cups bread flour
Dissolve yeast in warm water. Stir in molasses, butter, salt, chocolate, fennel seed, and rye flour.
Add as much bread flour as needed to make a knead-able dough.
Turn dough out onto a lightly floured surface and knead for 10 minutes. (Rye bread dough can tend to be pretty stick so keep this in mind.)
Place in an oiled bowl and cover with plastic wrap. Allow to rise in a warm place for about 1 hour or until the dough has doubled. (I like to let my dough rise in the oven with the light left on.)
Punch down and shape into a loaf. You can make it a round loaf or you can use a bread pan- it’s all up to you. If you use a bread pan make sure it is buttered or oiled.
Allow the dough to rise again for about 45 minutes to one hour.
Bake at 375°f for about 35-40 minutes.
Enjoy!
*Side note* I found the neatest idea online for grinding up seeds, nuts, etc. I don’t know why I have never thought of it before either! Place your seeds in a mason jar and then attach your blender’s blade to the jar and use your blender to grind up the seeds. I tried it and it worked like a charm! You can follow this link to where I got the idea from to read more about this neat little kitchen trick.
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