FENNEL SEED WHEAT BREAD
"I enjoy all kinds of breads and rolls, but this square loaf is a favorite of mine because it is so different," explains Charlotte Kidd, Lebanon, Indiana. "The bread is also great cooked on the grill. Simply cover and grill it over medium heat for about 30 minutes."
Provided by Taste of Home
Time 45m
Yield 1 loaf (12 slices).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 212 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 294mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein.
HEAVENLY WHOLE WHEAT BREAD
This bread-machine recipe for whole wheat bread is best served a day after it's prepared.
Provided by Ed Canipelli
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 4h5m
Yield 16
Number Of Ingredients 8
Steps:
- Combine water and butter in a bread machine pan. Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
- Select Whole Wheat cycle; press Start.
- Remove loaf from pan to a wire rack to cool.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 19.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 240.8 mg, Sugar 1.7 g
100 % WHOLE WHEAT BREAD
Abbey of Our Lady of the Holy Trinity. For years the monks made and sold their special brand of whole wheat bread. In recent years it became necessary to discontinue this industry. However, the monk who for many years was the baker has developed a recipe for home owners to bake their own whole wheat bread from the 2-grain cereal now produced at the monastery
Provided by spacholl
Categories Yeast Breads
Time 2h40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 227.2, Fat 6.2, SaturatedFat 3.3, Cholesterol 14.1, Sodium 398.7, Carbohydrate 38.7, Fiber 5.3, Sugar 2.9, Protein 7.5
WHOLE WHEAT FENNEL BREAD
Hearty bread goes great with soup and stew. Recipe source Bon Appetit (January 1982). Prep time includes 3 rises.
Provided by ellie_
Categories Yeast Breads
Time 5h
Yield 1 loaf
Number Of Ingredients 9
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.
AROMA BREAD WITH CORIANDER AND FENNEL
Provided by Maria Speck
Categories Bread Bake Cornmeal Whole Wheat Advance Prep Required
Yield Makes 1 (2-Pound) Loaf
Number Of Ingredients 15
Steps:
- 1 To prepare the dough, start at least 12 hours ahead. Whisk together all the ingredients except the whole grain berries and the water in a large bowl. Scatter the grain berries on top and add almost all the water. Stir with a dough whisk or a wooden spoon until the flour is incorporated. The dough should be wet and sticky to the touch, like firm oatmeal; otherwise, add a bit more water. But don't worry too much about the liquid-to-flour ratio, as this is a forgiving dough. Cover loosely with plastic wrap and let sit at room temperature to ferment for at least 12 hours and up to 18 hours.
- 2 The next day, finish the bread. Sprinkle a linen or cotton kitchen towel (not terry cloth) with cornmeal and generously flour your work surface. Using a bench scraper or a rubber spatula, scrape the stringy, bubbly dough onto the work surface. Using floured hands, fold it exactly 4 times, always toward the center - from the right and from the left, as well as from the top and the bottom. Turn the loaf upside down so the fold is at the bottom, and set it on the kitchen towel. Fold the towel over the loaf to cover, and let sit for about 1 hour.
- 3 After about 30 minutes, position a rack in the bottom third of the oven and preheat to 475°F. Place a 4 1/2- to 5 1/2-quart cast-iron pot or Dutch oven with its lid in the center of the rack. After about 1 hour, your loaf should have nicely risen. (When you press it with your finger about 1/4 inch deep, the dimple should remain; if not, wait 15 more minutes.) But again, don't worry too much - I have sometimes been less than precise and still succeeded.
- 4 Using thick pot holders, carefully remove the cast-iron pot from the oven and place it on a couple of folded kitchen towels (to avoid cracking); uncover. Unwrap the dough, sprinkle with a bit more cornmeal, and invert directly from the kitchen towel into the pot, seam side up (it might look a bit wiggly; that's normal). If the dough doesn't drop into the center, shake the pot once or twice (use caution, it is hot!).
- 5 Cover with the lid and bake for 30 minutes. Uncover and bake until the loaf is nicely browned and an instant-read thermometer inserted into the center registers 200°F, 20 to 25 minutes. Using thick pot holders, remove the loaf from the cast-iron pot and transfer to a wire rack. If you can resist, allow to cool completely, about 3 hours, before cutting the loaf with a sharp serrated knife. And a sharp knife it must be - this is a German-style bread, after all.
SESAME AND SUNFLOWER WHOLE WHEAT BREAD
Provided by Sue Ellison
Categories Bread Bake Sesame Bon Appétit Colorado
Yield Makes 2 loaves
Number Of Ingredients 19
Steps:
- Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
- Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
- Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
- Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.
FENNEL SODA BREAD
I served this bread at last year's Christmas dinner and it was the topic of conversation at the table. Everyone loved it! Delicious with any meal or on its own.
Provided by G-KNEE
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 38.6 g, Cholesterol 41.9 mg, Fat 5.1 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.8 g, Sodium 361.2 mg, Sugar 14.4 g
More about "whole wheat fennel bread food"
ROBINHOOD | WHOLE WHEAT BREAD
From robinhood.ca
10 BEST FENNEL SEED BREAD RECIPES | YUMMLY
From yummly.com
FENNEL PESTO PULL-APART BREAD RECIPE BY ARCHANA'S …
From archanaskitchen.com
MAKE YOUR OWN WHOLE WHEAT BREAD | PECKISH ME
From peckishme.com
EASY HOMEMADE FIG AND FENNEL SODA BREAD RECIPE
From learningherbs.com
WHOLE-WHEAT BREAD RECIPE | EAT SMARTER USA
From eatsmarter.com
FENNEL SEED BREAD RECIPE - THE BREAD SHE BAKES
From thebreadshebakes.com
EASY WHOLE WHEAT BOULE WITH FENNEL SEED
From thewimpyvegetarian.com
Reviews 23Estimated Reading Time 7 mins
RECIPE: WHOLE WHEAT FENNEL BREAD - BURNT MY FINGERS
From burntmyfingers.com
Estimated Reading Time 2 mins
EASY WHOLE WHEAT FRENCH BREAD RECIPE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
FENNEL SEEDS IN RYE BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 WHOLE WHEAT BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
WHOLE WHEAT FENNEL BREAD - DAIRY FREE RECIPES
From fooddiez.com
WHOLE WHEAT FRENCH BREAD - AILEEN COOKS
From aileencooks.com
100% WHOLE WHEAT SANDWICH BREAD RECIPE - SERIOUS EATS
From seriouseats.com
RAISIN FENNEL BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY WHOLE WHEAT SANDWICH BREAD - THE BUSY BAKER
From thebusybaker.ca
FENNEL SEED WHEAT BREAD RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
WHOLE WHEAT PITA BREAD - MEDITERRANEAN LIVING
From mediterraneanliving.com
WHOLE WHEAT FENNEL BREAD RECIPE - FOOD.COM
From pinterest.com
FRESHLY MILLED WHOLE WHEAT BREAD
From breadexperience.com
WHOLE WHEAT FLAXSEED BREAD - READER'S DIGEST CANADA
From readersdigest.ca
OLIVE AND FENNEL BREAD | CANADIAN LIVING
From canadianliving.com
WHOLE WHEAT FRENCH BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
FENNEL SEED WHOLE, 1 POUND — NON-GMO VERIFIED, KOSHER
WHOLE WHEAT THREE SEED BREAD - FLY-LOCAL
From fleischmannsyeast.com
BAKING WITH WHOLE WHEAT FLOUR (6 PRACTICAL TIPS TO FOOL YOUR GUESTS)
From bakingkneads.com
EUROPEAN WHOLE WHEAT BREAD - RED STAR® YEAST
From redstaryeast.com
FENNEL FIG QUICK BREAD RECIPE - SERIOUS EATS
From seriouseats.com
FLAX SEED WHOLE WHEAT BREAD
From breadexperience.com
HOW TO MAKE WHOLE WHEAT BREAD {IT'S SO EASY!} | LIL' LUNA
From lilluna.com
SECRET EFFECTS OF EATING WHOLE WHEAT BREAD, SAYS SCIENCE
From eatthis.com
FENNEL, SPICE, WALNUT & DATE WHOLE WHEAT BREAD | BREAD, WHOLE …
From pinterest.ca
PERFECT WHOLE WHEAT BREAD - THE WOKS OF LIFE
From thewoksoflife.com
WHOLE WHEAT BREAD [STEP BY STEP VIDEO] - THE RECIPE REBEL
From thereciperebel.com
WHOLE-WHEAT PEAR AND FENNEL QUICK BREAD | RECIPE | RECIPES, PEAR …
From pinterest.com
HEALTHY WHOLE-WHEAT PEAR BREAD - ZESTFUL KITCHEN
From zestfulkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love