Raisin And Fennel Seed Bread Recipe

Name: Raisin And Fennel Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 cups water; 0.5 cups rice milk; 1 portion organic yeast; 3 tablespoons olive-oil; 1 tablespoon salt; 1 egg; 3 tablespoons sugar; 2 tablespoons fennel seeds (grated); 1 cup raisins; 1 cup olives in halves with stone removed; 1.1 pounds flour

Servings: persons

0.5 cups water
0.5 cups rice milk
1 portion organic yeast
3 tablespoons olive-oil
1 tablespoon salt
1 egg
3 tablespoons sugar
2 tablespoons fennel seeds (grated)
1 cup raisins
1 cup olives in halves with stone removed
1.1 pounds flour

1
Prepare the yeast, add the rest of ingredients and knead the dough for about 10 minutes until smooth and elastic
2
Cover with a clean cloth and leave for about 1 hour to rise, until doubled in size
3
Divide in two equal pieces and roll them to form round shapes
4
Preheat the oven to 200C
5
Cover the loaves and return to an oiled pan till they have risen to about double the size. This will take about 50 minutes
6
Using a sharp knife, nick the loaves and then bake for about 1 hour

716

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 0.5 cups water, 0.5 cups rice milk, 1 portion organic yeast, 3 tablespoons olive-oil, and more.

Yes, Raisin And Fennel Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin And Fennel Seed Bread

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