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.


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.


Recipe by the magazine "Lækkerier".

Read more


The beautiful, 50s-inspired expression includes rounded shapes and matt surfaces, which offer a comfortable grip and a harmonic expression that will look great in your kitchen.

Read more

Green cake with lemon and spinach

Try the tasty and colorful green cake with lemon and spinach that can play well with the colors from your RIG-TIG tabel settings and baking tools.

Read more