Glutenfreies Brot mit Fenchelsamen

Fennel Seed Bread

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Sonia Peronaci

A quick and easy recipe for a tasty bread flavoured with fennel seeds. Simple enough to bake fresh every day!


500 g Mix B - Bread-Mix
380 ml water
10 g brewers' yeast
10 g sugar
10 g fennel seeds
10 g salt
10 ml cold pressed olive oil
a little bit of oil for the work surface


For a single 1 kg long loaf:

  • Place the flour in the food mixer, with the crumbled yeast and 340g of the 380ml of total water, after having warmed it to at 28°- 30°C.
  • Turn on the food mixer and using the dough hook attachment, knead for 3-4 minutes. Then add the sugar, oil, the remaining 40ml of water, fennel seeds and only at this point, the salt.
  • When the dough is formed, transfer it to a lightly oiled work surface and gently shape into a loaf, trying not to press the dough too hard.
  • Sprinkle with a little flour and score the surface diagonally. Place the dough in a shallow baking tray lined with greaseproof paper and leave it to rise for 6 hours, in the oven turned off with the light on.
  • Bake in a static oven preheated to 200°C for 50 minutes. Enjoy with lashings of butter.
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