Whole Wheat Fennel Bread

1. 1

   Grease large bowl and set aside.

2. 2

   Combine first 3 ingredients (molasses-salt) in large bowl.

3. 3

   Add hot water and beat with an electric mixer until well blended.

4. 4

   Add 2 cups white flour and 4 cups whole wheat flour, blending at medium speed or stirring with a wooden spoon until well blended.

5. 5

   Add dissolved yeast and fennel.

6. 6

   Stir in enough remaining white flour to make a stiff dough.

7. 7

   Gather dough into a ball and transfer to floured bread board and knead for several minutes.

8. 8

   Gather into ball and put in prepared greased bowl, turning to coat both sides of ball.

9. 9

   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.

10. 10

    Punch dough down and reshape into ball.

11. 11

    Let rise again until double (1 hour).

12. 12

    Grease 12-cup bundt pan and set aside.

13. 13

    Turn dough onto floured bread board and roll into a cylinder (24 inches long).

14. 14

    Put cylinder in prepared pan, pinching ends together to seal.

15. 15

    Let rise for 30 minutes.

16. 16

    Preheat oven to 375- degree oven.

17. 17

    Bake loaf for 1 hour or unti lightly browned.

18. 18

    Let cool on rack before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.