Hungarian Split Farmhouse Loaf

My Favourite Breads

Fall is my “bake bread” time. Last fall I made over twenty different types of bread. So far I’ve made ten different kinds of bread in the last two weeks, but as I mentioned before, I’m always so slow when it comes to posting.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

The bread tasted awesome. it was soft, with a nice fennel aroma and taste. We ate most of it today, and saved a tiny piece for breakfast. I hope you are having a good week. Did you see the blood supermoon lunar eclipse? If you didn’t manage to see it then you’ll have to wait until 2033. I didn’t see anything. The sky was overcast in my little corner of the world. I hope you’re enjoying the new week.  Have a pleasant week!

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Ingredients

  • 450g (1Ib, 3½ cups) bread flour (I used Five Roses all-purpose flour)
  • 1-1½ teaspoons salt
  • 1 tablespoon fine sugar
  • 1½ teaspoons Fleischmann’s instant yeast
  • ½ teaspoon fennel seeds, crushed
  • 300ml (1¼ cup) warm water
  • 25g (1oz) butter, melted

For topping

  • 1 egg white, beaten
  • 2 teaspoons fennel seeds, for sprinkling

Hungarian Split Farmhouse Loaf myfavouritepastime.com_7173

Please always assemble all ingredients before you start

Hungarian Split Farmhouse Loaf myfavouritepastime.com_7171

Crush the fennel seeds using a pestle and mortar

Hungarian Split Farmhouse Loaf myfavouritepastime.com_7174

Sift the flour, salt, sugar and yeast together into a large bowl.

Hungarian Split Farmhouse Loaf myfavouritepastime.com_7178

Stir in the crushed fennel seeds and make a well in the centre.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Pour the water into the well and mix in a little flour to make a runny batter.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Sprinkle some flour on top of the batter then cover and leave in a warm place for 30 minutes

Hungarian Split Farmhouse Loaf myfavouritepastime.com

or until batter starts tor rise and bubble on top.gg

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Add the melted butter and stir to incorporate,

Hungarian Split Farmhouse Loaf myfavouritepastime.com

then gradually mix in the rest of the flour to form a dough.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Turn the dough onto a lightly floured surface and knead for 10 minutes,

Hungarian Split Farmhouse Loaf myfavouritepastime.com

until smooth and elastic.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Place the dough in an oiled bowl, cover with oiled clingfilm, and leave to rise for one hour

Hungarian Split Farmhouse Loaf myfavouritepastime.com

or until doubled in size.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Turn out onto a lightly floured surface and knock back the dough. Shape into an oval, about 8-9 inches long, place on the prepared baking sheet, and cover again with oiled clingfilm or large polythene bag and leave in a warm place for 30-40 minutes or until doubled in size.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Brush the bread with egg white, sprinkle with the fennel seeds, and cut a horizontal slash into the middle of the dough with a sharp knife (my slash was not deep enough…sigh!!!).

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Bake at 400°F (200°C) for 30-35 minutes or until golden brown and sounds hollow when tapped on the base. Transfer to a wire rack to cool. (Please note I baked the bread for 35 minutes at 400°F (200°C))

Hungarian Split Farmhouse Loaf myfavouritepastime.com

Transfer onto a cooling rack

Hungarian Split Farmhouse Loaf myfavouritepastime.com

I had an impromptu, afternoon tea with lots of butter, jam and some Masala Tea.

Hungarian Split Farmhouse Loaf myfavouritepastime.com

The bread was soft and delicious with a lovely fennel aroma and taste

Hungarian Split Farmhouse Loaf myfavouritepastime.com

If you prefer whole wheat flour, you can use it. Or you can use a mixture of whole and white flour.

Hungarian Split Farmhouse Loaf

Preparation time: 35 minutes + 2¼ hours standing time; Baking time:30-35 minutes; Makes: 10-12 slices

Ingredients

  • 450g (1Ib, 3½ cups) bread flour (I used Canadian all-purpose flour)
  • 1-1½ teaspoons salt
  • 1 tablespoon fine sugar
  • 1½ teaspoons Fleischmann’s instant yeast
  • ½ teaspoon fennel seeds, crushed
  • 300ml (1¼ cup) warm water
  • 25g (1oz) butter, melted

For topping

  • 1 egg white, beaten
  • 2 teaspoons fennel seeds, for sprinkling

Instructions

  1. Line a baking sheet with parchment (greaseproof paper) and sprinkle with a little cornflour (maize flour).  Sift the flour, salt, sugar and yeast together into a large bowl. Stir in the crushed fennel seeds and make a well in the centre.
  2. Pour the water into the well and mix in a little flour to make a runny batter. Sprinkle some flour on top of the batter then cover and leave in a warm place for 30 minutes or until batter starts tor rise and bubble on top.
  3. Add the melted butter and stir to incorporate, then gradually mix in the rest of the flour to form a dough.
  4. Turn onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.  Place the dough in an oiled bowl, cover with oiled clingfilm, and leave to rise for one hour or until doubled in size.
  5. Turn out onto a lightly floured surface and knock back the dough. Shape into an oval, about 8-9 inches long, place on the prepared baking sheet, and cover again with oiled clingfilm or large polythene bag and leave in a warm place for 30-40 minutes or until doubled in size.
  6. Brush the bread with egg white, sprinkle with the fennel seeds, and cut a horizontal slash into the middle of the dough with a sharp knife.
  7. Bake at 400°F (200°C) for 30-35 minutes or until golden brown and sounds hollow when tapped on the base. Transfer to a wire rack to cool.
  8. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the bread for 35 minutes at 400°F (200°C).
  2. Last Updated: November 26, 2018

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

35 thoughts

    1. I love, love, love making bread. I could do it every single day without ever getting tired. Mix ten minutes then sit and wait…perfect recipe for lazy human beings, like me!
      Liz

    1. I’ve never made sourdough. Still procrastinating as usual. Maybe one of these fine days, I shall try my luck. The bread tasted nice. We finished it today morning. Have a lovely week!
      Liz

  1. Surprised me, fennel seeds instead of caraway! A slight licorice taste, how interesting! Maybe I will give this a go, I like the idea of something different. Gorgeous sunny days the past 3 days. It’s like having summer again. Watched the moon – or the last part of it from where I am living now. Took photos. Don’t know why, I took photos of the last one too. LOL, I guess we camera buffs just can’t help ourselves. So, how are you Liz? Back into the swing of things now that fall is upon us once again?

    1. It tasted really nice and the aroma was irresistible. I am drowning in photos. This year alone, I’ve taken well over 10,000 photos. I have to transfer everything to another location. I am back full swing but posting is always a problem. Have a lovely autumn and happy baking or cooking!
      Liz

      1. I bet it does just looking at it. You make it easy to make bread. Your blog is definitely one of the blogs I’m going to visit when I need to bake bread for my family. Thanks for sharing your talent in the kitchen, Liz. 🙂

        1. My pleasure, Liz. I’ll visit your blog again tomorrow. The medicine I took for my cough is taking effect. I’m getting really sleepy. Take care, Liz . Thanks again too. 😀

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