Fennel seeds bread

This bread is really no more complicated to bake than a lot of other brads I have been baking, nor the preparation follows a specific process, but it turned out so well I decided to post it anyway.

Fennel seeds bread

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 8 hours, 45 minutes

Yield: 4 Servings


  • 2 and 1/2 cups flour
  • 1 and 1/2 cup warm water
  • 1 spoon dry yeast
  • 1 spoon sugar
  • 1/2 spoon fennel seed (do not exaggerate, they have a pretty strong flavor!)
  • salt


  1. First I dissolved my yeast in warm water and added a bit of sugar to facilitate yeast activation.
  2. Second I added in my flour, salt and fennel seed.
  3. Third I mixed the bread until flour and water were well combined and kneaded briefly the dough into a smooth ball (about 1 minute).
  4. Left everything to rest for about 8 hours.
  5. Finally I formed the bread into a baguette kind of shape, turned on the oven at 450F and cooked for about 30 minutes.
  6. It turned out awesome with all the little holes and everything!

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3 Responses to Fennel seeds bread

  1. Nami @ Just One Cookbook says:

    Hi Pola! What a nice bread! I've tried making bread before when I had more time, and I enjoyed it a lot. Your post today inspired me to start baking bread… I'm really into good bread and I definitely want to be able to bake at home! Thanks for sharing the recipe!

    p.s. I finally wrote a post about awards you gave me and will post on Friday (like in 30 mins haha).

  2. Our Eyes Eat First says:

    i use fennel seeds all the time in indian cooking. lovely to see them used in a new way!

  3. Sandra says:

    This is beautiful loaf..great job! I never used fennel seed but will try it soon!
    Thanks for sharing Pola!

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