Fennel and Flax seed Whole wheat Bread!

This bread has a nice fennel taste to it and does amazingly well as a starter base for any cool toppings like mozarella, basil, tomato or bruschetta or feta tossed in light balsamic!
  • 1 cup bread flour
  • 2-3 cups whole wheat flour
  • 2 teaspoons active yeast
  • 2 teaspoons sugar
  • 1/2 teaspoons salt
  • 2 teaspoons fennel seeds
  • 8 teaspoons flax seed
  • 1/2 cup milk
  • 1/2 cup water
  • 2 teaspoons oil
  1. Warm the water and add yeast and sugar to it. Let stand for 10 minutes or until frothy.
  2. Add the bread flour to the yeast mixture and mix well.
  3. Add the milk, salt, and seeds and mix well.
  4. Add in the whole wheat flour,1 cup at a time and knead into a soft dough.
  5. Place dough in a warm place, covered, for about an hour or until doubled.
  6. Knead for 5 minutes and repeat step 5.
  7. Knead the dough for another 5 minutes and shape into a loaf and place in a well greased bread pan. Sprinkle some fennel and flax seeds on top( i forgot to do this)
  8. Place bread pan in warm oven, with a pan of boiling water for half an hour. Cover the bread pan with wet towel.
  9. Remove water and towel and bake bread at 350 degrees F for about 25 minutes. Spray some water on the bread 1-2 times in the first 10 minutes.
  10. Cool on rack before slicing!
  11. Enjoy with Tea, or feta, or toasted topped with cheese and bruschetta!
This bread is headed to Susan’s Yeastspotting!
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