Spicy Fennel Bread

Spicy Fennel Bread

0 from 0 votes
Recipe by Marvelous Munch – allrecipes.com Difficulty: Medium


Prep time


Cooking time


Resting Time




Total time





The smell of this spicy fennel bread is still lingering in the house making me feel so cozy! A few years ago, a breakfast spot opened up downtown that started making spicy fennel bagels. As an avid everything bagel lover, I was not sure at first but was quickly convinced to give it a try. Oh my goodness, was I happily surprised. The spice given off by the fennel was perfection melted into the bagel. A bit later I moved and craved these bagels so I decided to make my own version, spicy fennel bread.


  • 1 1/2 Cups Water, room temperature

  • 1/2 Tsp Active Dry Yeast

  • 1 Pinch White Sugar

  • 3 Cups All-Purpose Flour

  • 2 Tsp Fennel Seeds

  • 1 1/2 Tsp Salt

  • 2 Tsp Red Pepper Flakes

  • 1/2 Tsp minced Onion

  • 1/2 Tsp minced Garlic


  • Combine water, yeast, and sugar in a measuring cup. Mix well.
  • Combine flour, fennel seeds, salt, red pepper flakes, onion, and garlic in a large bowl. Mix well until combined and any flour clumps are broken up. Slowly pour in the yeast-water mixture and stir into the flour.
  • Knead the bread by hand until dough is well combined and you have an even consistency. Transfer to an oiled bowl, cover with plastic wrap, and let rest on the countertop, 10 to 14 hours.
  • Remove dough onto the counter and knead once more. Let rise, 30 minutes to 1 hour.
  • While bread rises, preheat the oven to 450 degrees F (230 degrees C). Sprinkle the bottom of an oven-safe Dutch oven with flour, cover with the lid, and place in the oven while it preheats.
  • Remove the Dutch oven and carefully place the dough in the pot; cover with the lid.
  • Bake in the preheated oven for 30 minutes. Remove the lid and continue to bake until golden, about 30 minutes more. Remove from the oven and place on a rack to cool.


  • You can use bread flour instead of all-purpose.

Leave a Reply

Your email address will not be published. Required fields are marked *