FENNEL SEEDS IN RYE BREAD RECIPES

Steps:

• In a small bowl, dissolve the yeast in 1 cup of lukewarm water. 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.
• Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
• Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

Steps:

• Grease large bowl and set aside.
• Combine first 3 ingredients (molasses-salt) in large bowl.
• Add hot water and beat with an electric mixer until well blended.
• Add 2 cups white flour and 4 cups whole wheat flour, blending at medium speed or stirring with a wooden spoon until well blended.
• Add dissolved yeast and fennel.
• Stir in enough remaining white flour to make a stiff dough.
• Gather dough into a ball and transfer to floured bread board and knead for several minutes.
• Gather into ball and put in prepared greased bowl, turning to coat both sides of ball.
• Cover with plastic wrap or damp towel and let rise in draft-free area (I use an unheated microwave) for about 2 hours or until doubled.
• Punch dough down and reshape into ball.
• Let rise again until double (1 hour).
• Grease 12-cup bundt pan and set aside.
• Turn dough onto floured bread board and roll into a cylinder (24 inches long).
• Put cylinder in prepared pan, pinching ends together to seal.
• Let rise for 30 minutes.
• Preheat oven to 375- degree oven.
• Bake loaf for 1 hour or unti lightly browned.
• Let cool on rack before slicing.