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12 Serves
45 Mins
In a large mixing bowl, combine the rye flour, bread flour, salt, and yeast. Add warm water, molasses, orange zest, and crushed fennel seeds, mixing until a shaggy dough forms.
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TunisianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
77 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
109 mg / 420 mgPhosphorus
213 mg / 1,250 mgPotassium
526 mg / 4,700 mgSodium
234 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Turn the dough onto a floured surface and knead by hand or using a stand mixer until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size.
Shape the dough into a round loaf and place it on a baking sheet, allowing it to proof for a final rise.
Preheat the oven and bake the loaf until it sounds hollow when tapped on the bottom.
18
g94
g2
g
Greek
Mexican