Grammel Bread with Fennel

For the Grammelbrot with fennel, first mix the two types of flour with the salt and the fennel seeds in a mixing bowl, press a hollow in the middle and crumble the yeast into it. Mix with the sugar, 6 tablespoons of water and a little flour from the edge to form the dampfl and let it rest, covered, for about 15 minutes until bubbles have formed.

Mix the dampfl with all the flour, then add the remaining water and the sourdough and mix everything with the dough hook of the hand mixer or food processor for about 5 minutes until the dough is smooth.

Add the grams and the peanuts and mix on the low speed setting, then pour the dough into the greased loaf pan and let it rest in a warm place for 2 hours, covered with the kitchen towel.

Place a shallow ovenproof container with cold water on the bottom of the cold oven and preheat the oven to 250 °C. Put the bread in the hot oven, turn the oven on to 200 °C and bake the bread for 30 minutes, then at 180 °C for another 30 minutes. Remove from the pan onto the rack and let rest in the turned-off oven for another 10 minutes, then remove and let the Grammelbrot mit Fenchel cool on a cooling rack.

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