Bread
•Rustic Honey Fennel Rye Bread
Total Time
65 min
Servings
8 people
Level
medium
Rating
(1)
Rustic Honey Fennel Rye Bread
This aromatic loaf combines the earthy depth of rye flour with the subtle sweetness of honey and the anise-like crunch of fennel seeds. It offers a dense yet tender crumb that pairs perfectly with salted butter, sharp cheeses, or savory stews.
Ingredients
2 cups dark rye flour
2 cups all-purpose flour
1 packet (7g) instant yeast
1.5 cups warm water (110°F/45°C)
1/4 cup honey
2 tbsp olive oil
1.5 tsp salt
1 tbsp fennel seeds
1 tbsp cornmeal (for dusting)
Instructions
- 1
In a large mixing bowl, combine the rye flour, all-purpose flour, instant yeast, salt, and fennel seeds.
- 2
In a separate small bowl or measuring cup, whisk together the warm water, honey, and olive oil until the honey is dissolved.
- 3
Pour the wet ingredients into the dry mixture and stir until a shaggy dough forms.
- 4
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic, though it will remain slightly tacky due to the rye.
- 5
Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel and let it rise in a warm place for about 1.5 hours, or until doubled in size.
- 6
Punch down the dough gently to release air bubbles and shape it into an oval loaf.
- 7
Sprinkle a baking sheet with cornmeal and place the loaf on top. Cover loosely with the towel and let rise for another 45 minutes.
- 8
Preheat your oven to 375°F (190°C).
- 9
Using a sharp knife or lame, score the top of the bread with 3 diagonal slashes.
- 10
Bake for 35-40 minutes, or until the loaf sounds hollow when tapped on the bottom. Let it cool completely on a wire rack before slicing.
