Whole Wheat Fennel Bread Food

FENNEL SEED WHEAT BREAD

Steps:

• In a large bowl, combine contents of the roll mix and yeast packets with whole wheat flour and 1-1/2 teaspoons fennel seed. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until blended. , Turn onto a floured surface. Knead in cheese until dough is smooth and elastic, about 4-6 minutes. Pat dough into a greased 9-in. square baking dish. Cover and let rise in a warm place until doubled, about 25 minutes., Preheat oven to 350°. Brush with milk and sprinkle with remaining fennel seed. Bake 30-35 minutes or until golden brown., Cool 15 minutes before removing from pan to a wire rack. Cut bread into four squares; cut each into three wedges.

WHOLE WHEAT FENNEL BREAD

Steps:

• Grease large bowl and set aside.
• Combine first 3 ingredients (molasses-salt) in large bowl.
• Add hot water and beat with an electric mixer until well blended.
• Add 2 cups white flour and 4 cups whole wheat flour, blending at medium speed or stirring with a wooden spoon until well blended.
• Add dissolved yeast and fennel.
• Stir in enough remaining white flour to make a stiff dough.
• Gather dough into a ball and transfer to floured bread board and knead for several minutes.
• Gather into ball and put in prepared greased bowl, turning to coat both sides of ball.
• Cover with plastic wrap or damp towel and let rise in draft-free area (I use an unheated microwave) for about 2 hours or until doubled.
• Punch dough down and reshape into ball.
• Let rise again until double (1 hour).
• Grease 12-cup bundt pan and set aside.
• Turn dough onto floured bread board and roll into a cylinder (24 inches long).
• Put cylinder in prepared pan, pinching ends together to seal.
• Let rise for 30 minutes.
• Preheat oven to 375- degree oven.
• Bake loaf for 1 hour or unti lightly browned.
• Let cool on rack before slicing.

WHOLE WHEAT BREAD WITH CARAWAY AND ANISE

Steps:

• Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
• Combine 1 teaspoon water and egg, stirring well with a whisk.
• Place 1 tablespoon egg mixture in a small bowl. Cover and chill.
• Add remaining egg mixture to yeast mixture.
• Lightly spoon flours into dry measuring cups; level with a knife.
• Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
• Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
• Punch the dough down; cover and let rest for 5 minutes.
• Divide dough in half.
• Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface.
• Twist ropes together, and pinch ends to seal.
• Place dough in an 8-inch loaf pan coated with cooking spray.
• Cover and let rise for 30 minutes or until doubled in size.
• Preheat oven to 375°.
• Uncover dough.
• Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.
• Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

FENNEL SODA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
• Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

100 % WHOLE WHEAT BREAD

Steps:

• In saucepan, heat milk not to boiling.
• Remove from heat and add sugar, salt and 1/4 cup butter, stir until blended.
• Cool to lukewarm.
• Sprinkle yeast over water in large bowl.
• Stir to dissolve yeast- stir in lukewarm milk mixture.
• Add 4 cups whole wheat flour, beat vigorously with wooden spoon until smooth.
• Gradually add remainder of whole wheat flour.
• Mix in last of it with hands until dough is stiff Turn dough out onto lightly floured surface.
• Knead dough for about 5 minutes until dough is smooth and has some elasticity.
• Place in greased large bowl.
• Turn dough so greased side is up.
• Cover with towel; let rise in warm place (85F is good), until it doubles in size, about an hour.
• Turn dough again on floured surface.
• Divide into halves.
• Cover about 10 minutes.
• Cut each of the two halves into two pieces.
• Roll each piece into about a 12 inch strip.
• Twist two strips together.
• Repeat the process.
• Roll into a ball to fit into a 9x5x2-3/4 greased pan.
• Mold evenly into pan.
• Repeat process with remaining two pieces.
• Brush tops of two loaves with a little butter, margarine or oil.
• Let the two loaves rise in a warm place until dough rises to tops of pans- about an hour.
• Preheat oven 400F.
• Bake in middle of oven for 35- 40 minutes.
• Turn out pans onto racks, brush top with melted butter.
• Makes 2 loaves.

SWISS FENNEL BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• In small bowl, toss together Swiss cheese and the 3 tablespoons bread flour.
• Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer.
• Store bread in the refrigerator; bring to room temperature before serving.
• Recommended cycle: Basic/white bread cycle; medium/normal color setting.