Rosemary and Fennel Bread
Bread with rosemary and fennel is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube fresh yeast (21 g)
- 1 tsp fennel seeds
- 1 tsp dried rosemary
- 0.5 tsp ground coriander
- 500 g wheat flour
- 1 tbsp salt
- flour for working
Instructions
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1.
Whisk the yeast into about 250 ml lukewarm water until smooth. Coarsely crush the spices in a mortar. Combine the flour, spices and salt in a bowl, add the dissolved yeast and knead with an electric hand mixer’s dough hooks until a smooth dough forms; add more flour or water if needed.
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2.
Cover and let rise in a warm place for about 45 min.
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3.
Turn the dough onto a lightly floured surface, shape into a loaf, place on a greased baking sheet and allow to proof again for about 20 min.
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4.
Preheat the oven to 220 °C (fan) or 425 °F.
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5.
Brush the loaf with lukewarm water, slide it into the oven, add a pan of water inside. Bake for ~10 min, then lower the temperature to 200 °C and bake for another 40 min until golden brown.
