Saturday, 3 January 2015

Testing a new recipe - Quick Fennel Seed Bread

I love bread and am ever on the look out for something a little bit different something to add to the repertoire and something to fit in with and go with what ingredients I have to hand so I have been browsing the cookery books and in particular Sarah Raven's Complete Christmas Food and Flowers which is a lovely book.  Mention is made several times by Sarah to this bread being fabulous with potted shrimps, baked eggs, foie gras, pate and apparently it makes the best-ever cheese on toast.  I think this will be just right to accompany the Gravadlax that was prepared for Christmas and which is now residing in the freezer; but the proof of the pudding will be in the eating and being as I have never made this before the jury is still out.  I will update on this post.

It seems to be a chuck it altogether recipe which I quite like the idea of as these sorts of recipes can be done quickly and easily and fitted into your existing household routine.

The Ingredients (for one loaf)

250g strong white bread flour
250g 100 per cent wholemeal stone ground bread flour
1 heaped teaspoon of salt
1 heaped tablespoon of fennel seeds
1 teaspoon dried yeast
450-500ml tepid water


Oil a 500g loaf tin


Mix the two flours with the salt, fennel seeds and yeast then add 450ml of the water mixing well until you have a firm mixture with "the texture of cold porridge".  (Add the extra water if needed to achieve this consistency). It is not necessary to knead the bread.  Place the mixture into the oiled loaf tin and leave to prove (rise) in a war place for about an hour until the mixture has doubled in size.

Then preheat oven to gas mark 7 (220 degrees C).

Bake the proved bread in the preheated oven for about 40 minutes or until the bread sounds hollow when you knock the top.  If you do not want the bread too brown place some tin foil over the top for the last 20 minutes or so of cooking.  Once cooked allow the loaf to cook for about 10 minutes or so before you run a knife around the edge of the tin and turn it out on to a wire rack to cool.

Sarah comments that this:

 "is an easy bread which can be prepared in five minutes.  It is fabulous with potted shrimps, baked eggs, foie gras and Armagnac Prunes or almost anything with a strong flavour.  It also makes the best ever cheese on toast".

My thoughts thus far:

 I like chuck it altogether recipes especially as you do not have to knead the dough and it should be made in about five minutes so on paper its a win win.

Will let you know how this goes


  1. Still reading each and every post. Always feels like an visit with a dear friend. A real sense of home/comfort taken from each of your posts.


  2. Aw thanks kimmie I feel the same when I pop over to yours. Hope you are keeping well and that Stu is getting there. Take care
    Pattypan xx


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