Toasted Fennel Seed Yeast Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 450 g (3 1/2 cups) bread flour
• 7 g (2 1/4 tsp) instant yeast
• 12 g (1 Tbsp) granulated sugar
• 10 g (1 3/4 tsp) fine sea salt
• 12 g (1 1/2 Tbsp) fennel seeds, toasted and lightly crushed
• 300 g (1 1/4 cups) warm water (105–110°F / 40–43°C)
• 28 g (2 Tbsp) unsalted butter, softened
• For topping (optional): 1 Tbsp milk + 1 tsp fennel seeds

Do This

• 1) Toast fennel seeds in a dry skillet (1–2 minutes); cool and lightly crush.
• 2) Mix flour, yeast, sugar, salt, and fennel seeds; add warm water and butter to form a dough.
• 3) Knead 8–10 minutes until smooth and elastic.
• 4) Rise covered at warm room temp until doubled (60–75 minutes).
• 5) Shape into a loaf, place in a greased 9 x 5-inch pan, and proof until crowned (35–55 minutes).
• 6) Bake at 375°F (190°C) for 32–38 minutes (to 200–205°F internal). Cool 1 hour before slicing.

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Why You’ll Love This Recipe

• Big aroma, gentle flavor: toasted fennel seeds give subtle licorice notes without being overpowering.
• Soft, sliceable crumb: a little butter keeps the loaf tender for sandwiches or toast.
• Easy home-baker method: straightforward knead-and-rise steps with a reliable loaf-pan shape.
• Versatile: delicious with salty butter, soups, roasted meats, or a swipe of honey.

Grocery List

• Produce: None
• Dairy: Unsalted butter, milk (optional, for brushing)
• Pantry: Bread flour, instant yeast, granulated sugar, fine sea salt, fennel seeds

Full Ingredients

Dough

• Bread flour: 450 g (3 1/2 cups), plus up to 2 Tbsp extra if needed for stickiness
• Instant yeast: 7 g (2 1/4 tsp)
• Granulated sugar: 12 g (1 Tbsp)
• Fine sea salt: 10 g (1 3/4 tsp)
• Fennel seeds: 12 g (1 1/2 Tbsp), toasted and lightly crushed
• Warm water: 300 g (1 1/4 cups) at 105–110°F (40–43°C)
• Unsalted butter: 28 g (2 Tbsp), softened

Optional Topping

• Milk (for brushing): 15 g (1 Tbsp)
• Fennel seeds (to sprinkle): 2 g (1 tsp)

Step-by-Step Instructions

Step 1: Toast and crush the fennel seeds

Place 12 g (1 1/2 Tbsp) fennel seeds in a dry skillet over medium heat. Shake or stir constantly for 1 to 2 minutes, just until they smell strongly fragrant and deepen slightly in color.

Immediately transfer the seeds to a plate to cool (this prevents scorching). Once cool, lightly crush them using a mortar and pestle or by pressing with the bottom of a mug. You’re aiming for “cracked” seeds, not powder—this helps the loaf taste aromatic without turning bitter.

Step 2: Mix the dry ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together:

450 g bread flour, 7 g instant yeast, 12 g sugar, 10 g salt, and the toasted, crushed fennel seeds.

Mixing the salt thoroughly into the flour helps the dough ferment evenly.

Step 3: Add water and butter, then form a dough

Add 300 g (1 1/4 cups) warm water (105–110°F) and 28 g (2 Tbsp) softened butter. Stir with a sturdy spoon until a shaggy dough forms and there are no dry flour pockets.

If the dough looks extremely wet and soupy (rare, but it can happen with different flour brands), sprinkle in up to 2 Tbsp additional flour, 1 tablespoon at a time.

Step 4: Knead until smooth and elastic

By hand: Turn the dough onto a lightly floured counter and knead for 8–10 minutes until smooth, springy, and only slightly tacky.

By stand mixer: Knead with the dough hook on medium-low speed for 6–8 minutes until the dough clears the sides of the bowl and feels elastic.

A good check: pinch off a small piece and stretch it gently—if it forms a thin “window” before tearing, you’re in great shape.

Step 5: First rise (bulk fermentation)

Place the dough in a lightly oiled bowl, turning once so the surface is lightly coated. Cover tightly.

Let rise at 75–80°F (24–27°C) until doubled in size, about 60–75 minutes. If your kitchen is cooler, it may take closer to 90 minutes.

Step 6: Shape the loaf and proof in the pan

Grease a 9 x 5-inch loaf pan.

Gently punch down the dough to release excess gas. Turn it onto a clean counter and press it into a rough rectangle about the length of your pan. Roll up tightly into a log, pinching the seam closed. Tuck the ends under for a neat shape.

Place seam-side down in the prepared pan. Cover and let proof until the dough crowns about 1 inch (2.5 cm) above the rim, 35–55 minutes depending on room temperature.

Step 7: Bake until golden and fully cooked

While the loaf proofs, preheat the oven to 375°F (190°C) with a rack in the middle.

Optional topping: Brush the top gently with 1 Tbsp milk and sprinkle with 1 tsp fennel seeds.

Bake for 32–38 minutes, until deeply golden. For accuracy, check the internal temperature with an instant-read thermometer inserted into the center of the loaf; it should read 200–205°F (93–96°C).

If the top is browning too quickly near the end, tent loosely with foil for the last 8–10 minutes.

Step 8: Cool for the best crumb (then slice)

Remove the loaf from the pan after 5 minutes and cool on a wire rack for at least 60 minutes before slicing. Cutting too early can compress the crumb and make it feel gummy, even if the bread is fully baked.

Pro Tips

• Toast, don’t skip: raw fennel seeds taste flatter. Toasting for 1–2 minutes unlocks the bread’s signature fragrance.
• Crush lightly: cracking the seeds distributes flavor through the crumb; grinding too fine can turn the fennel harsh.
• Use a thermometer: aim for 200–205°F in the center so the loaf is baked through but still soft.
• Proof by look, not the clock: the second rise is ready when the loaf crowns above the pan and a gentle finger press springs back slowly.
• For extra softness: keep the loaf well-wrapped once fully cool to prevent the crust from toughening.

Variations

• Orange-fennel loaf: add 1 tsp finely grated orange zest to the dry ingredients for a brighter aromatic note.
• Whole-wheat blend: replace 90 g (3/4 cup) of the bread flour with whole wheat flour. Add an extra 15 g (1 Tbsp) water if the dough feels dry.
• Seeded crust: after brushing with milk, sprinkle a mix of 1 Tbsp sesame seeds plus the 1 tsp fennel seeds for a more textured top.

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for 3 days. For longer storage, slice the loaf and freeze in a zip-top bag for up to 2 months. Toast slices straight from frozen, or thaw at room temperature for 20–30 minutes.

Make-ahead option: After shaping and placing in the pan, cover and refrigerate for up to 12 hours. The next day, let the loaf sit at room temperature for 45–75 minutes (until nicely crowned), then bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 175 calories, 5 g protein, 31 g carbs, 3 g fat, 1 g fiber, 320 mg sodium.