The lemon and fennel in this bread are a subtle presence. Very mild, but they add a nice extra layer to the flavours.

Lemony-Fennelly Bread

From the Laurel's Kitchen Bread Book

Ingredients

• 2 tsp. active dry yeast
• 1/2 c. warm water
• 830g hard (strong/bread/high grade) whole wheat flour
• 1/2 Tbsp. fennel seeds
• 2 1/2 tsp. coarse sea salt
• 1 Tbsp. lemon zest
• 1 c. warm buttermilk
• 1/4 c. honey
• juice of one lemon
• 1 c. water
• 2 Tbsp. unsalted butter

Directions

1. Dissolve the yeast in the warm water and set aside for ~10 minutes.
2. Combine flour, fennel seeds, salt, and lemon zest and mix thoroughly.
3. In a separate bowl, combine buttermilk and honey.
4. Stir buttermilk mixture into dry ingredients until partially mixed.
5. Combine lemon juice and water and add it to the flour mixture.
6. Finally add yeast mixture and mix well. (Mixing in this order protects the yeast.)
7. Knead for at least 20 minutes, then smear the cold butter onto the counter and continue kneading the dough on top of the butter. Knead for another 10-20 minutes.
8. Shape the dough into a ball and set in a covered bowl to rise for ~90 minutes.
9. Knock dough back, knead for a few strokes, shape back into a ball and return to the covered bowl to rise for another hour or so.
10. Knock back again, divide into two equal portions, and round each one, smoothing the gluten layer on top and pulling it taut. Cover and allow to rest for 10 minutes.
11. Shape the dough into loaves (pressing flat, folding into thirds, and then rolling up jelly-roll-style).
12. Place, seam-side-down, into greased 8x4" loaf pans, cover, and set to rise for 30-45 minutes.
13. Bake at 180°C (350°F) for 50 minutes.