This fennel seed and golden raisin bread, with its soft crumb and crunchy crust, is perfect sliced and slathered with butter, as toast, and for sandwiches.
This bread is flavored with some crushed fennel seeds and lightly sprinkled with golden raisins, and the loaf gets it light golden color from durum flour.
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The dough, even with a higher percentage of durum flour in the dough, comes together easily, and it is pretty effortless to work with and shape.
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This bread is crusty on the outside and soft and moist on the inside. When you take the loaf out of the oven, you'll love hearing the crust crackle and pop as the bread is cooling on the rack.
Durum is a high protein flour made from durum (hard) wheat. It's the same wheat that is used for semolina flour, which is more coarsely ground, like corn meal, and is used to make pasta.
You can substitute some durum flour for your all purpose or bread flour in your favorite bread recipes, but expect the dough to behave a little differently depending on how much you add.
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If you want to experiment, try substituting about 25 percent of the flour in a bread recipe with durum. You may need to add a little more water than the original recipe calls for. The flour also benefits from autolyse, which is when you mix the flour and water together and let it sit for a while before you add the salt and yeast.
If you are using durum in a recipe that calls for long fermentation, keep a close eye on the dough because durum can speed up the proofing time. You don't want to overproof the dough because it might not be as resilient as when you use all strong white bread flour.
This loaf is 66 percent durum flour. The dough rose rapidly for the first proofing. For the second proofing, I let it rise for one hour at cool room temperature, and then transferred it to the refrigerator for an additional 40 minutes, where it continued to rise.
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Finding durum flour: I haven't been able to find the flour locally in stores and usually order it from King Arthur Baking. If you are uncertain as to whether or not the flour you found is what you are looking for, look for the words finely milled or semolina rimacenata.
It really helps to have a stand mixer to knead this dough, but you can definitely knead it by hand. Be sure to let the flour, water, and preferment autolyse (rest so that the flour can fully absorb the liquid) for about 30 minutes before adding the yeast and salt.
This dough is 66 percent hydration. The dough will seem dry at first but will eventually come together. I only added a little bit of extra water (about a tablespoon) when I added the yeast and salt.
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Chill the dough about 40 minutes before baking. It will continue to rise, but will not become slack, making it easier to score and preventing it from deflating when scoring.
Regarding the golden raisins, also known as sultanas, be sure that they are fully inside the dough. Any that are sitting on the surface will pop out and turn dark and round. I had to pick off a few after removing the loaf from the oven.
This bread emerged from the oven with a dark crunchy crust after baking it in an enameled steel pan. You can also bake this bread on a baking stone or sheet pan with steam, or in a preheated cast iron Dutch oven. Be sure to check your bread after 30 minutes of baking.
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I used a granite ware roasting pan for baking the bread (I did not preheat the pan). As mentioned above, you can use a pre-heated Dutch oven, baking stone, or sheet pan for baking. Each may change the timing a bit.
An instant read thermometer is the best way to figure out if your bread is done. Bake the loaf until the interior temperature reaches about 205 to 210 degrees F.
Be sure to use a kitchen scale. I actually use two, one for flourand other irregularly-sized ingredients, plus a tiny one for weighing salt so that I can use either table, kosher, or sea salt and still use the same amount by weight.
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#BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme.
This fennel seed and golden raisin bread, with its soft crumb and crunchy crust, is perfect sliced and slathered with butter, for toast, and for sandwiches.
Recipe adapted from From the Wood-Fired Oven by Richard Miscovich. If you ever wanted to build your own wood-fired oven in your backyard, this is the book. Plus, it's filled with amazing bread recipes. Published in 2014.
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