Whole Wheat Fennel Bread
Experience the rustic charm of homemade Whole Wheat Fennel Bread, a hearty and flavorful loaf perfect for any meal. Made with a blend of wholesome whole wheat and a hint of all-purpose flour for balance, this bread is enhanced with the warm, slightly sweet notes of fennel seeds and honey. The addition of olive oil ensures a tender crumb, while the kneading and rising process creates a wonderfully soft yet sturdy texture. Ideal for toasting, sandwiches, or pairing with soups, this easy-to-follow recipe takes just 20 minutes of prep time, with the oven delivering a golden, aromatic finish in under 40 minutes. Whether you're new to bread-making or a seasoned baker, this wholesome recipe is a must-try for fans of savory artisan breads.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water (around 110°F or 43°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2 teaspoons Fennel seeds
- 1.5 teaspoons Salt
Instructions
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy.
Add the olive oil, fennel seeds, and salt to the yeast mixture. Stir to combine.
Gradually stir in the whole wheat flour, one cup at a time, until a sticky dough starts to form.
Add the all-purpose flour, a little at a time, until the dough becomes firm enough to handle but still slightly sticky.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until it becomes smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free spot for about 1.5 hours or until it doubles in size.
Punch down the risen dough and turn it out onto a floured surface. Shape it into a loaf or divide it into smaller portions as desired.
Place the dough in a greased loaf pan or on a baking sheet lined with parchment paper. Cover and let it rise again for 30–40 minutes, until doubled in size.
Meanwhile, preheat your oven to 375°F (190°C).
Once the dough has risen, bake in the preheated oven for 30–35 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 391.9 g | 143% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 36.5 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
