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Spelt and fennel seed loaf

300 grams of strong bread floor

200 grams of spelt or wholemeal flour

10 grams of salt

7 grams of yeast

350 grams of water

50 grams of fennel seeds

Mix everything together and knead till you get a smooth ball of dough, leave to prove (i usually do it overnight) turn out onto a floured surface and shape and leave to prove again for about 20 minutes, then pop it in a pre heated oven 20 mins at 230°C. Continue baking for another 20 mins or so at 210°C until fully baked