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Fennel Seed Bread

by

Yield: Makes 2 loaves

"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

Ingredients:

  • 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.
Updated Wednesday, March 5th, 2008
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