Whole Wheat Fennel Bread

Recipe by ellie_
READY IN: 5hrs
YIELD: 1 loaf




  • Grease large bowl and set aside.
  • Combine first 3 ingredients (molasses-salt) in large bowl.
  • Add hot water and beat with an electric mixer until well blended.
  • Add 2 cups white flour and 4 cups whole wheat flour, blending at medium speed or stirring with a wooden spoon until well blended.
  • Add dissolved yeast and fennel.
  • Stir in enough remaining white flour to make a stiff dough.
  • Gather dough into a ball and transfer to floured bread board and knead for several minutes.
  • Gather into ball and put in prepared greased bowl, turning to coat both sides of ball.
  • 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.
  • Punch dough down and reshape into ball.
  • Let rise again until double (1 hour).
  • Grease 12-cup bundt pan and set aside.
  • Turn dough onto floured bread board and roll into a cylinder (24 inches long).
  • Put cylinder in prepared pan, pinching ends together to seal.
  • Let rise for 30 minutes.
  • Preheat oven to 375- degree oven.
  • Bake loaf for 1 hour or unti lightly browned.
  • Let cool on rack before slicing.