Fennel Seed Wheat Bread Recipes

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FENNEL SEED WHEAT BREAD



Fennel Seed Wheat Bread image

"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

1 package (16 ounces) hot roll mix
1 cup whole wheat flour
2 teaspoons fennel seed, crushed, divided
1-1/3 cups water
2 tablespoons butter
1 egg
3/4 cup shredded Swiss cheese
1 teaspoon 2% milk

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.

WHOLE WHEAT FENNEL BREAD



Whole Wheat Fennel Bread image

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

1/3 cup molasses
1/4 cup Crisco or 1/4 cup vegetable shortening
2 teaspoons salt
2 cups hot water
4 cups white flour
4 cups whole wheat flour
1 cake yeast, dissolved in
1/2 cup warm water (or use 1 envelop yeast disolved in 1/2 cup warm water)
1 1/2 teaspoons fennel seeds, crushed

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.

FENNEL SEED WHEAT BREAD



Fennel seed Wheat Bread image

I usually make this in the morning or at night for dinner and this bread goes well with any meal.

Provided by Rhonda Wheeler

Categories     Other Breads

Time 1h5m

Number Of Ingredients 5

1 pkg 16 oz. hot roll mix
1 c whole wheat flour
2 tsp fennel seed;crushed
1 1/3 c water
2 Tbsp butter

Steps:

  • 1. Here is the rest of the ingredients; 1 egg; 3/4 cup shredded Swiss Cheese 1 teaspoon of milk. Combine the contents of the roll mix and yeast packets with the whole wheat flour and 1 1/2 teaspoons of fennel seed.
  • 2. In a saucepan heat water and butter and add to the flour mixture and beat till moistened.Add egg and beat till blended.
  • 3. Knead in cheese until dough is smooth and elastic about 4-6 minutes. Pat dough into greased square baking dish and cover and let rise in a warm place till doubled about 25 minutes. Brush with milk and sprinkle remaining fennel seed. Bake 350 degrees for 30-35 minutes till golden brown.

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



Swiss Fennel Bread ( Breadmaker 1 1/2 Lb. Loaf) image

Make and share this Swiss Fennel Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.

Provided by Mercy

Categories     Yeast Breads

Time 3h15m

Yield 20 serving(s)

Number Of Ingredients 11

3 ounces shredded aged swiss cheese
3 tablespoons bread flour
2/3 cup milk
1/3 cup water
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon salt
1 2/3 cups bread flour
1 cup whole wheat flour
1 tablespoon sugar
1 teaspoon fennel seed
2 teaspoons bread machine yeast

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.

Nutrition Facts : Calories 92.9, Fat 2.3, SaturatedFat 1.4, Cholesterol 6.6, Sodium 133.4, Carbohydrate 14.6, Fiber 1.2, Sugar 0.7, Protein 3.6

TRIPLE-SEED WHEAT BREAD



Triple-Seed Wheat Bread image

Poppy, sesame and fennel seed create the character for a homemade wheat bread loaf.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h35m

Yield 16

Number Of Ingredients 14

1 1/2 to 2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons poppy seed
1 1/2 teaspoons sesame seed
1 teaspoon fennel seed
1 package regular active or fast-acting dry yeast
1 cup water
2 tablespoons butter or margarine, softened
1 1/2 to 2 cups Gold Medal™ whole wheat flour
1 egg white, beaten
1 teaspoon poppy seed
1 teaspoon sesame seed
1 teaspoon fennel seed

Steps:

  • In large bowl, mix 1 1/2 cups of the all-purpose flour, the sugar, salt, 1 1/2 teaspoons poppy seed, 1 1/2 teaspoons sesame seed, 1 teaspoon fennel seed and the yeast. In 1-quart saucepan, heat water and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in remaining all-purpose flour and enough of the whole wheat flour to make dough easy to handle.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
  • Grease large cookie sheet with shortening or cooking spray. Roll dough into rope, about 20 inches long. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled "S" shape. Cover; let rise in warm place 30 to 40 minutes or until almost double.
  • Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 240 mg, Sugar 2 g, TransFat 0 g

FENNEL SODA BREAD



Fennel Soda Bread image

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

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
1 tablespoon fennel seed
2 eggs, beaten
1 ¾ cups buttermilk
2 teaspoons melted butter
3 tablespoons butter, chilled

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

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