Popo's River Hungarian bread with fennel seeds
Brush all over with melted butter, drain the sesame and caraway seeds and scatter/brush over the surface of the dough. Cover with cling film and set aside to prove for 30 minutes. Heat the oven to 220°C/200°C fan/gas 7.
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Heat the oil in a frying pan over a medium heat. Add the onion and fennel seeds and fry for about 8 minutes, stirring often, until softened. Set aside on a plate to cool. Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. Put the flour, ½ tsp salt and bicarbonate of soda in a bowl and whisk thoroughly to combine.
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In a medium mixing bowl, dissolve the yeast and 1/4 teaspoon sugar in lukewarm water, 110 degrees Fahrenheit is ideal. (Too cold won't activate the yeast, and too hot will kill it.) Set aside to rise. Meanwhile, in a saucepan heat the milk and butter on low until the butter is melted.
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2. Grind the salt and 5 g of the fennel seeds using a mortar and pestle to break up the fennel seeds. Tip the mixture into a large bowl. 3. Add the flours and yeast and stir thoroughly. 4. Pour in half of the butter milk mixture and stir to thoroughly mix. 5. Stir in the rest of the butter milk mixture until it begins to form a dough.
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Place the dough back into the pan and top with the remaining olive oil, fresh rosemary, fennel seeds and sea salt flakes. Bake in a preheated oven 200C / 180C fan / gas 6 for 20-25 mins or until golden. Top tip, when you put the bread into the oven add 100ml of water to the bottom of the oven to create steam, this will help develop the crust on.
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In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading. Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle.
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Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour. After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes. While the dough is rising, preheat the oven to 375°F.
Popo's River Hungarian bread with fennel seeds
Combine the fennel seeds and other soaker ingredients in a bowl, stirring before covering the bowl. Leave to rest for a few hours or overnight. After this, combine all of the main dough ingredients and add the liquid from the soaker. Form a dough and knead for 10 minutes. Place in a bowl and cover for about an hour.
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Method. Lightly toast the fennel seeds in a dry frying pan for a few minutes, until fragrant. Transfer to a mortar and roughly crush with the pestle. Combine the crushed seeds with the flour, salt and yeast. Measure the honey into a measuring jug and make up to 325ml with warm water. Add to the flour with the olive oil and mix to a rough dough.
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Let stand until foamy, about 10 minutes. In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
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Instructions: 1. Activate the Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5 minutes, or until the mixture becomes foamy. 2. Combine the Ingredients: In a large bowl, combine the flour, salt, and fennel seeds. Add the activated yeast mixture and olive oil. 3.
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Step-by-Step Process. Step 1: Start by mixing together all the dry ingredients (flour, baking soda, salt, and optional fennel seeds). Step 2: Make a little well in the middle of the mixture where you're going to pour the liquids. Step 3: Pour in the soy milk, then the vinegar.
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Scrape the bread dough into the tin, smoothing it very gently out to the edges and on top. Drape a clean tea towel over the tin and leave for 2 hours. It will rise a little, but not much.
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Let rise, 30 minutes to 1 hour. While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats. Remove the Dutch oven and carefully place the dough in the pot; cover with the lid. Bake in the preheated oven for 30 minutes.
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Directions. Mix the sour dough starter, 2 cups of water and 2 cups of flour in a large glass bowl. Feed the mother. Cover and let sit at room temperature overnight.
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