Spiced Cumin and Fennel Bread…

This recipe is a twist on a traditional white loaf. It demonstrates that you can add pretty much any spice to bread to create an unusual alternative to the normal supermarket loaves! I found this bread kept really well for a homemade loaf, it made fabulous toast and worked really well with pate, adding an extra dimension of flavour! The recipe came from The Great British Bake Off recipe book and it works brilliantly!


Here’s how to make it…


500g Strong White Bread Flour

1 tsp Salt

2 tsp Cumin Seeds

1 tsp Fennel Seeds

1 x 7g Sachet of Dried Yeast

350ml Lukewarm Water

Olive Oil for kneading

Wholemeal flour for sprinkling


1. To begin in a bowl mix the flour, salt, cumin and fennel. Add the 1 and 1/2 teaspoons of the dried yeast and stir. Reserve the rest for another recipe.


2. Add the water to the flour mixture and mix with your hands to make a soft shaggy dough (its a bit messy!). Cover with a tea towel and leave for 10 minutes.


3. Next pour a little oil onto your work surface and lightly oil your hands. Tip the dough onto the work top and flip it to coat in oil. Fold the dough in half and then holding the two edges, push the rest away with the heel of your hand, fold again and repeat this motion ten times. Return the dough to the oiled bowl, cover with cling film and leave for 10 minutes.

4. Repeat this process twice more but after kneading three times cover as before but this time leave for 30 minutes.

5. After the 30 minutes repeat the kneading process one last time. Shape the dough into a ball. Place on a baking tray sprayed with oil. Loosely cover with cling film and leave for an hour at room temperature or until doubled in size.


6. While the dough proves, preheat the oven to 220C (Gas mark 7).

7. When it has proved, sprinkle the dough with water and dust with wholemeal flour (this makes a good crust!). You may need to reshape your dough slightly at this point too if its gone a bit odd!

8. Place a few ice cubes in the base of the oven to create a steamy environment and then add the bread on the baking tray. Bake for 15 minutes before reducing the temperature to 190C (gas mark 5) and bake for a further 25-30 minutes. The bottom should sound hollow when tapped if its ready! Place on a wire rack to cool then enjoy!


2 Comments on “Spiced Cumin and Fennel Bread…”

  1. petit4chocolatier says:

    I haven’t prepared homemade bread in such a long time. This looks absolutely delicious!

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