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Name: Fennel Sesame Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24
Cuisine: American
Ingredients: 1 ts Salt; Cornmeal; As Needed; 1 c Whole-wheat flour; 3 1/2 c All-Purpose Flour;; 1/4 oz Active Dry Yeast; (2 1/4; 3 ts Crushed Fennel Seeds; 1/4 c Lukewarm water; 3 ts Sesame seeds; 1 c Lukewarm Water; *Note; 1 ts Sugar; Or Sucant; 1/2 c Nonfat Milk; Lukewarm, Or

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INGREDIENTS

1 ts Salt
Cornmeal; As Needed
1 c Whole-wheat flour
3 1/2 c All-Purpose Flour;
1/4 oz Active Dry Yeast; (2 1/4
3 ts Crushed Fennel Seeds
1/4 c Lukewarm water
3 ts Sesame seeds
1 c Lukewarm Water; *Note
1 ts Sugar; Or Sucant
1/2 c Nonfat Milk; Lukewarm, Or

Servings

INSTRUCTIONS

Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it). *NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff for me to work with so I increased the water. In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk, rice milk or soy milk. In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. (I had to add more then the original 3/4 C) Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of kneading. Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap and let rise 2 hours in a warm place (see note). Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more. The bread will be slightly browned and will sound hollow when you tap it on the bottom. Let cool before serving. Makes 2 loaves (12 slices each). NOTE: If you dont have a warm place, put the baking sheet on top of a large bowl filled part way with warm water. Vegan/Lacto This was really tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork Recipe By : Vegetarian Times, June, 1996, pg 64 Posted to Digest bread-bakers.v096.n049 Date: Sat, 19 Oct 1996 23:38:28 -0700 From: Reggie Dwork NOTES : According to MC: Cal 89.6 Fat 0.5g Carb 18.2g Fib 0.7g Pro 3g Sod 93mg CFF 5.3% Nutr. Assoc. : 0 1582 0 0 0 0 0 0 1582 3269 0 0

NOTES

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Fennel Sesame Bread

1 ts Salt
 Cornmeal; As Needed
1 c Whole-wheat flour
3 1/2 c All-Purpose Flour;
1/4 oz Active Dry Yeast; (2 1/4
3 ts Crushed Fennel Seeds
1/4 c Lukewarm water
3 ts Sesame seeds
1 c Lukewarm Water; *Note
1 ts Sugar; Or Sucant
1/2 c Nonfat Milk; Lukewarm, Or

Slightly crunchy on the outside, chewy on the inside, this bread is perfect  for dipping in soup or sopping up the juices of a tagine (Moroccan stew  with lots of vegetables in it).    *NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff  for me to work with so I increased the water.    In a large bowl, stir sugar or Sucanat into water.  Sprinkle in yeast; stir  slightly and set in a warm place until yeast is bubbly, about 10 minutes.  Add milk,  rice milk or soy milk.    In medium bowl, mix flours with salt.  In 3 to 4 batches, stir flour into  yeast mixture.  Add lukewarm water gradually, as you may need more or less.  (I had to add more then the original 3/4 C)   Stir until dough forms stiff  ball.  Knead dough on lightly floured surface until smooth and elastic, 8  to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute  of kneading.    Divide dough equally.  In lightly oiled mixing bowl, form dough into ball  by rolling against sides of bowl. Repeat with remaining dough. Sprinkle  small amount of cornmeal on baking sheet; flatten balls slightly on sheet.  Cover dough with plastic wrap and let rise 2 hours in a warm place (see  note).    Preheat oven to 400 deg F.  Bake dough 12 minutes, then lower heat to 350  deg F and bake 30 to 45 minutes more.  The bread will be slightly browned  and will sound hollow when you tap it on the bottom.  Let cool before  serving.    Makes 2 loaves (12 slices each).    NOTE: If you dont have a warm place, put the baking sheet on top of a  large bowl filled part way with warm water.    Vegan/Lacto    This was really tasty!!    Entered into MasterCook and tested for you by Reggie & Jeff Dwork  <reggie@reggie.com>  Recipe By     : Vegetarian Times, June, 1996, pg 64    Posted to Digest bread-bakers.v096.n049    Date: Sat, 19 Oct 1996 23:38:28 -0700    From: Reggie Dwork <reggie@reggie.com>    NOTES : According to MC:    Cal  89.6    Fat  0.5g    Carb  18.2g    Fib  0.7g    Pro  3g    Sod  93mg    CFF  5.3%    Nutr. Assoc. : 0 1582 0 0 0 0 0 0 1582 3269 0 0

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 24 Servings

Calories: 142
Calories from Fat: 7 (5%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1.4mg		0 %
Potassium 66mg		2 %
Total Carbohydrate 29g		9 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 27.3g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 142

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