Cheesy Beer Bread with Fennel Seeds
A savoury quick-rise loaf packed with cheddar, parmesan and fennel seed, with a tender crumb and crisp golden crust.
Hearty Wholemeal Bread
Hearty Wholemeal Bread is an everyday loaf with a rich wheat character, gentle chew and good crust.
It is ideal for toast and sandwiches, and keeps well for a couple of days in a bread tin.
Ingredients
- 1 tbsp Olive Oil
- 340 ml Warm Water
- 400 g Wholemeal Bread Flour
- 7 g Fast-action Yeast
- 100 g Strong white bread flour
- 1 tbsp Honey
- 1 1/2 tsp Fine Sea Salt
Method
25m40m1h 5m
- Mix both flours, yeast and salt in a large bowl.
- Stir honey and oil into warm water, then pour into the dry ingredients.
- Knead for 10 minutes until smooth and elastic.
- Place in an oiled bowl, cover and leave to rise until doubled.
- Knock back the dough and shape into a loaf.
- Transfer to a greased loaf tin and prove until risen just above the rim.
- Bake at 200°C for 35–40 minutes until golden and hollow sounding.
- Cool on a wire rack before slicing.
Notes
Add water a tablespoon at a time if the dough feels dry.
Cool fully before slicing for cleaner cuts.
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