Aroma bread with coriander and fennel from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • eliza on August 31, 2017

    A very wet dough, way too much water for my flour. I'd recommend holding back about 1/4 of the water since no knead doughs tend to get slacker as they ferment. My rising time was longer than stated in the recipe. An interesting taste, not a lot of rise, but a pleasant bread overall. Probably won't make this again however.

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