Fennel and Sultana Rye Bread

    Fennel and Sultana Rye Bread

    Recipe photo: Fennel and Sultana Rye Bread
    1

    Fennel and Sultana Rye Bread

    (2)
    3hr45min


    4 people made this

    About this recipe: This is a unique homemade rye bread recipe. The bread is flavoured with fennel seed and studded with sultanas. It is excellent toasted with butter for something a little different!

    Ingredients
    Makes: 4 (450g) loaves

    • 2 (7g) sachets dried active baking yeast
    • 250ml lukewarm water
    • 1L warm water
    • 1 tablespoon salt
    • 1 teaspoon ground ginger
    • 2 tablespoons caster sugar
    • 8 tablespoons fennel seed
    • 5 tablespoons black treacle
    • 1 tablespoon melted butter
    • 200g rye flour
    • 250g sultanas
    • 1.2kg bread flour

    Method
    Prep:1hr  ›  Cook:45min  ›  Extra time:2hr rising  ›  Ready in:3hr45min 

    1. In a small bowl, dissolve the yeast in 250ml of lukewarm water. Let stand until foamy, about 10 minutes.
    2. In a large bowl, stir together the litre of warm water, salt, ginger, sugar, fennel, treacle and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in sultanas. Work in the bread flour 100g at a time, until the dough becomes stiff.
    3. 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 oiled 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.
    4. Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four well greased 450g loaf tins. Let rise in a warm place until doubled in size.
    5. Preheat the oven to 180 C / Gas 4. 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.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    14

    I really like this bread. I baked it for about 55 minutes and it turned out well. I didn't add raisins bc half of the dough was made into a pastrami experiment (I halved the recipe to make 2 loaves), and I didn't think pastrami and raisins went well together. I also used my bread machine to mix the dough since I'm lazy like that. I really like the end result, but I had to tinker a bit with the amount of water. It wasn't quite enough at first, so the dough wasn't mixing. I added about 1/4 c of water. The dough was a bit sticky at the end bc I accidently added more water than I meant to, but it worked well enough. I think this bread needs an egg wash; it doesn't come out golden brown at all; just sort of a light tan color that isn't that pretty. Aside from that, though, I really like the bread. Fennel is one of my favorite flavors, though--if you don't like it, don't bother. Thank you for the recipe! Worth trying again!  -  09 Nov 2008  (Review from Allrecipes US | Canada)

    by
    8

    I only used half the recipe and the only change I made was dark raisins in place of golden, so I stayed pretty true to the recipe and I was disappointed. There is too much water and as a result I needed to use 5 3/4 cups of bread flour to even come close to a kneadable dough, which meant the ratio of fennel was off. Then The tops of the loaves were getting too dark, but the inside wasn't fully baked even though I turned the oven down to 325, so I am hoping I didn't burn out the motor of my mixer and that this toasts up well.  -  28 Mar 2010  (Review from Allrecipes US | Canada)

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