Easy Tomato and Fennel Bread
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 1 loaf
This makes a decent 500g loaf, and just requires you to plan a day ahead.
  • 400g white flour
  • 300ml cold water
  • 1¼ teaspoon salt
  • 1g (1/4 teaspoon) dried yeast, or 3g fresh yeast
  • 1-2 tablespoons fennel seeds
  • 2 tablespoons tomato puree
  • 2-3 tablespoons finely chopped sun dried tomato
  1. Put the flour and salt in a large bowl.
  2. Dissolve the tomato puree and yeast in the water.
  3. Stir into the flour with a wooden spoon until you have a dough.
  4. Mix in the fennel seeds and sundried tomato.
  5. Cover the bowl with a tea towel and leave for 12-18 hours covered (it will rise massively).
  6. Take it out of the bowl with floured hands, and knead together for a minute or so on a floured surface until it forms a coherent ball coated in flour.
  7. It will still be more sticky than you think is right, but it is, you don’t need to add more flour.
  8. Wrap in a tea towel and leave for 1-2 hours.
  9. It’s ready when you stick your finger in it and it leaves an indentation.
  10. During the last half hour or so of this, put a big casserole dish (apparently called a Dutch oven in the States?) or metal pot with a lid big enough to fit the dough almost doubling in size) in the oven at 250C to preheat.
  11. When the dough is raised, shape it into a loaf.
  12. Dust the now heated pot (carefully) with flour.
  13. Add the loaf to the heated pot and put in the oven with the lid on for 30 minutes.
  14. Take off the lid and cook in the oven for about another ten minutes, until the outside is crispy and golden brown.
  15. Remove from the oven and leave to cool on a wire rack for 30-45 minutes.
Recipe by Honest Cooking at https://honestcooking.com/easy-tomato-fennel-bread-recipe/