Fennel Seed Bread
“A recipe that has been handed down for four generations. This wholesome whole-wheat bread is sold by the loaf at our inn.” –Lincoln House Country Inn, Dennysville, Maine
“A recipe that has been handed down for four generations. This wholesome whole-wheat bread is sold by the loaf at our inn.” –Lincoln House Country Inn, Dennysville, Maine
Yield:
Makes 2 loavesIngredients
2 tablespoons dry yeast
1/3 cup warm water
2 tablespoons brown sugar
1 tablespoon salt
1/4 cup oats
1/4 cup cornmeal
1 tablespoon wheat germ
1/4 cup molasses
2 tablespoons Crisco
1/4 cup dry milk powder
1 tablespoon fennel seed
3 cups hot water
5-1/2 cups whole-wheat flour
3 to 4 cups white flour
Instructions
Combine yeast, 1/3 cup water, and sugar in small bowl and set aside. In large bowl combine next 8 ingredients, add 3 cups hot water, and stir well. Add yeast mixture to large bowl. Add to this the whole-wheat flour and mix well. Cover and set in warm place and allow to rise to double its bulk — about 45 minutes. Pour onto floured board and knead in white flour for 10 minutes. Divide into 2 loaves and place in greased bread pans. Cover and allow to rise until double in bulk. Bake at 350 degrees for 40-50 minutes. Remove from pans immediately and brush tops with butter.
