Amount: One bread
Equipment: Loaf pan 1.2 L

1/4 tsp fennel seeds, dried
10 g yeast
3 dl whole milk lukewarm
20 g sugar
500 g wheat flour
50 g butter
12 g salt

Tip: If you wish to bake the bread on the same day, you can skip the cold rise and add 10 g extra yeast and let the dough rise to double size.

Preparation

1. Squeeze the fennel seeds into a fine powder

2. Dissolve the yeast in milk with sugar

3. Add flour, fennel powder and salt and use a hand mixer to knead the dough for 5-7 minutes.

4. Add butter in pieces and knead for 5 minutes

5. For a cold rise transfer the dough to a container with space enough for it to rise to double bulk. If you wish to bake the bread the same day, use in total 20 g of yeast and let the dough rise to double bulk in a warm place.

6. Knead the dough again by hand and fold it several times shaping it so it fits into a loaf form. Let loaf rise in loaf pan until double size approx. 30–40 minutes.

7. Preheat the oven. Bake the bread at 200°C with conventional oven and at 180°C with convection oven until it is golden, well risen and firm, around 30–40 minutes. Take it out of the loaf pan and let it cool on a wire cooling rack.

Enjoy!

Recipe by the magazine "Lækkerier".

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