Farmhouse Loaf Encrusted with Fennel Seeds

featuring Chef Nikki



  1. Sift flour, salt, sugar and yeast into a small bowl and make a well in the centre

  2. Sprinkle half the fennel seeds and pour in the water and the butter, Mix with your fingertips till you have a soft dough

  3. Transfer to a lightly floured surface and knead for about 10 minutes or until smooth and elastic. Shape into an oval and place in an oiled bowl. Cover with a cloth and leave in a warm dark place for 1 hour

  4. Turn out the dough onto a floured surface again and punch down for about 5 minutes. Shape into an oval again and place in an oiled baking tray. Brush top with olive oil, cover and leave for another 45minutes

  5. Brush top of the loaf with egg white and sprinkle some fennel seeds on top

  6. Place in the middle of a preheated oven @ 220℃ for 20 minutes

  7. Reduce the temperature to 180℃ and bake for a further 10 minutes.

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  • 450g strong white flour

  • 1 tablespoon caster sugar

  • 1 tablespoon kosher salt

  • 15g fast action dried yeast

  • 1 tablespoon fennel seeds, crushed

  • 300ml warm water

  • 30g salted butter

  • 1 egg white

  • Olive oil for brushing