Fennel Bread

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Fennel Bread

Fennel is a “go crazy” kind of ingredient.


  • 3 cups whole spelt flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 heaping tb. fennel seeds
  • ½ cup raisins
  • 2 eggs
  • 2 tbs. olive oil
  • 1¾ cup buttermilk
  • ½ cup Vermont maple syrup
  • 2 tbs. salted butter


Preheat the oven to 350° F.

Grease a 9 x 5 inch loaf pan.

In a large bowl, mix together the spelt flour, baking soda, salt, fennel, and raisins. In a small bowl, beat the eggs and then add the olive oil, buttermilk, and maple syrup. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until the ingredients are just incorporated. Don’t over mix.

Add the mixture to the greased loaf pan and dot the top of the batter with the butter. Bake for approximately 1 hour at 350° F, or until a knife inserted in the center comes out clean.

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