Fennel Seeds are an upcoming addition to our herb list here at Daphnis and Chloe, so this summer I have often experimented with them. I came up with this “Raisin and Fennel Seed Bread” after being inspired from a recipe that I found on an old Greek cookbook.
½ cup water
½ cup rice milk
1 portion organic yeast
3 tbsp olive oil
1 tbsp salt
3 tbsp sugar
2 tbsp fennel seeds (grated)
1 cup raisins
1 cup black olives halved, stone removed
½ kg flour
Prepare the yeast, add the rest of ingredients
and knead the dough for about 10 minutes
until smooth and elastic. Cover with a clean cloth
and leave for about 1 hour to rise, until doubled in size.
With floured hands, knead the dough
again for 10minutes. Divide in two equal pieces
and roll them to form round shapes. Preheat the oven to 200C.
Cover the loaves and return to an oiled pan till
they have risen to about double the size.
This will take about 50 minutes.
Using a sharp knife,
nick the loaves and then bake for about 1 hour.