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Fennel Sesame Bread

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Bread Hand made Low-fat/cal


  • 1 ts Sugar; Or Sucant
  • 1/4 c Lukewarm Water
  • 1/4 oz Active Dry Yeast; (2 1/4 Tsp)
  • 1/2 c Nonfat Milk; Lukewarm, Or Rice Milk Or Soymilk
  • 3 1/2 c All-Purpose Flour; Unbleached
  • 1 c Whole-Wheat Flour
  • 1 ts Salt
  • 1 c Lukewarm Water; *Note
  • 3 ts Crushed Fennel Seeds
  • 3 ts Sesame Seeds
  • Cornmeal; As Needed


Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it).
*NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff for me to work with so I increased the water.
In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk, rice milk or soy milk.
In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. (I had to add more then the original 3/4 C) Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of kneading.
Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap and let rise 2 hours in a warm place (see note).
Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more. The bread will be slightly browned and will sound hollow when you tap it on the bottom. Let cool before serving.
Makes 2 loaves (12 slices each).
NOTE: If you don't have a warm place, put the baking sheet on top of a large bowl filled part way with warm water.
This was really tasty!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <> Recipe By : Vegetarian Times, June, 1996, pg 64
Posted to Digest bread-bakers.v096.n049
Date: Sat, 19 Oct 1996 23:38:28 -0700
From: Reggie Dwork <>
NOTES : According to MC:
Cal 89.6
Fat 0.5g
Carb 18.2g
Fib 0.7g
Pro 3g
Sod 93mg
CFF 5.3%
Nutr. Assoc. : 0 1582 0 0 0 0 0 0 1582 3269 0 0