100% Whole Wheat Sourdough with Fennel
Adapted from Josey Baker Bread, this Whole Wheat Fennel Bread really is (almost) 100% whole wheat as opposed to store-bought breads that contain a substantial amount of white flour. The fennel seeds provide a sweetness without sugar, making the bread very delicious and versatile with a variety of toppings like creamy cheese, peanut butter and jelly or (mmm…) fig jam. Makes one approx. 2-lb loaf.
Ingredients:
125 g refreshed 50/50 starter (50% whole wheat flour, 50% APF at 100% hydration per the Tartine method)
455 g (1 lb) whole wheat flour
350 g warm water
2 t Kosher salt, or to taste*
1 T fennel seeds
Obligatory crumb shot.
Method: mix starter and water in a large bowl. Add flour and stir to combine, using a spoon or your hands. Autolyse (rest) 30 to 90 minutes, then mix in flour and fennel and stretch and fold to combine**. Do four more stretch and folds (so five total) at 30 minute intervals, with the last one 2 hours after the first. Cover and rest at room temperature 2 hours, then refrigerate overnight.
The next day, form the dough into a ball and let it rest 30 minutes. Then shape it to fit a loaf pan greased with butter or oil or a banneton. Allow to rise 2 hours at room temperature. (This dense loaf should see a moderate, not huge, rise.) Preheat oven to 475 degrees and bake approximately 50 minutes, to an internal temperature of 206 degrees. If using the dutch oven method, cover the first 20 minutes then finish bake with cover off. If using loaf pan, spray top of bread with water before baking or brush on egg white for a shiny crust. Turn out onto a wire rack and cool at least 2 hours before slicing. (I found this bread was better the second day.)
Variation: if you want to make this a breakfast bread with cinnamon and raisins, go for it!
*Taste the dough as you go (it doesn’t have anything in it that can hurt you) and add more salt as needed.
**The link will take you to a post that describes autolyze, stretch-and-fold and other baking techniques.
