Side Dishes
This Amy's raisin and fennel bread recipe delivers an earthy-sweet loaf with a crunchy crust that pairs perfectly with soups or as a standalone treat.
The combination of warm anise notes from fennel and plump raisins creates a flavor profile that's both comforting and sophisticated—ideal for home bakers who want restaurant-quality results without the fuss.
I developed this recipe after years of experimenting with sourdough variations, and it consistently yields a tender crumb with just the right amount of chew.
The beauty of this recipe lies in its simplicity: no special equipment beyond a standard mixing bowl and loaf pan, and the dough comes together in just 20 minutes before proofing.
Fennel seeds add a subtle licorice-like warmth that balances the sweetness of the raisins, while a touch of honey in the dough enhances the caramelization during baking. The crust develops a satisfying crackle when baked at 375°F, sealing in all those rich flavors.
What makes this bread truly special is how it improves with age—those raisins become even more plump and the crust stays crisp for days. It's the kind of loaf that disappears quickly from your counter, whether you're serving it warm with butter or saving slices for toast the next morning.
The recipe is designed to be adaptable, so you can adjust the sweetness or add other dried fruits if you prefer.
Perfect for holiday gatherings, picnic baskets, or as a cozy addition to your dinner table, this raisin and fennel bread proves that homemade artisanal loaves are well within reach. Let's get started on creating yours—your kitchen will smell like autumn in minutes.
Ingredients for amy's raisin fennel bread
Pantry staples plus a few specialty touches for that signature earthy-sweet flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Unbleached preferred for tenderness |
| Whole Wheat Flour 🌾 | 1 cup | For added texture and nutrition |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Ensure it's fresh (test in warm water) |
| Granulated Sugar 🍚 | ½ cup | Light brown sugar for deeper flavor |
| Honey 🍯 | ¼ cup | Wildflower preferred for complexity |
| Fennel Seeds 🌿 | 1 ½ tsp | Toasted for enhanced aroma |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier mixing |
| Plump Raisins 🍇 | 1 ½ cups | Golden raisins work best |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
The fennel seeds are non-negotiable—they make this bread sing with that subtle licorice warmth. Penzeys Spices has the best whole fennel seeds, but any bulk bin will do. Toast them in a dry pan for 2 minutes to wake up their flavor before grinding. For the raisins, Trader Joe's has the plumpest golden ones—soak them in warm water for 10 minutes before adding to the dough. The honey? Wildflower adds complexity, but any liquid honey works. And if your yeast is old, test it in warm water—it should foam within 5 minutes.
No whole wheat flour? Substitute all-purpose for the same amount, but the texture will be slightly less rustic. Short on fennel seeds? Anise seeds at half the amount work in a pinch, though the flavor profile shifts a bit. Want to skip the honey? Maple syrup is a 1:1 swap. The butter can be vegan if needed, but it'll lack that rich flavor. And if you're baking at high altitude, reduce the yeast by 0.25 tsp—it activates faster up there. For extra richness, brush the crust with melted butter after baking.
This dough is a dream to work with—it's sticky but not unmanageable. Grease your bowl well and use a dough scraper to keep things clean. The proofing time varies: 1-2 hours at room temp or 30-45 minutes in a warm oven with the light on. For storage, wrap the cooled loaf in a clean kitchen towel and keep it in a paper bag at room temperature for up to 3 days. The crust stays crisp for days, but the crumb is best within 2 days. Freeze slices for toast—just reheat in a toaster or oven.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and bake. The whole wheat and all-purpose blend gives it structure without the fuss of kneading, and that honey? It keeps things moist longer than any other bread I’ve tried.
- Sweet-Savory Balance: Honestly, the raisins and fennel seeds are a match made in heaven. The honey caramelizes just enough to make every bite taste like a cozy hug, while the fennel adds that earthy kick that keeps it interesting.
- Lunchbox Hero: Between us, this bread is my go-to for sandwiches or toast. The whole wheat adds fiber, and the sweetness makes even a simple PB&J feel like a treat. My kids fight over the leftovers—yes, even on a Tuesday.
- Budget-Friendly Staple: A loaf costs me pennies but lasts forever. Freeze slices for toast later, or use the crust for croutons. The yeast and honey stretch further than store-bought, and the whole wheat keeps it filling without breaking the bank.
Step-by-step instructions for Amy's raisin and fennel bread
Here's how to craft this earthy-sweet loaf with a perfect balance of tender crumb and crispy crust.
Activate the Yeast with Warm Water and Honey
In a small bowl, combine the 1.25 cups warm water (tested at 110°F—it should feel like bathwater) with the 2.25 tsp active dry yeast. Let it sit for 5 minutes until it becomes foamy and bubbly. If it doesn't activate, your yeast might be old—start over with fresh yeast.
Next, whisk in the 0.25 cup honey and 0.5 cup granulated sugar until fully dissolved. This sweet mixture jumpstarts the yeast and adds depth to the bread's flavor. Set the bowl aside in a warm spot while you prepare the remaining ingredients—this gives the yeast a head start for maximum rise.
Mix the Dough Ingredients Until Fully Combined
In the bowl of a stand mixer fitted with the dough hook attachment, combine the 5 cups all-purpose flour, 1 cup whole wheat flour, 1.5 tsp fennel seeds, and 1.5 tsp sea salt. Mix on low speed for 30 seconds to distribute the dry ingredients evenly.
Add the yeast mixture, 1 whole large egg, and 1 tbsp olive oil to the dry ingredients. Mix on low speed for 2 minutes until the dough begins to come together. The dough will be shaggy at first, but don't worry—it will pull away from the sides of the bowl as you mix.
Knead the Dough Until Smooth and Elastic
Increase the mixer speed to medium and knead the dough for 5-7 minutes until it becomes smooth, elastic, and slightly tacky. You'll know it's ready when it forms a windowpane—a thin sheet of dough that doesn't tear when you stretch it between your fingers.
If the dough feels too sticky, gradually add 1-2 tablespoons of all-purpose flour while kneading. Conversely, if it's too dry, add 1 teaspoon of warm water. The goal is a dough that's soft but not sticky, with a silky texture that springs back when pressed.
First Rise - Let the Dough Double in Size
Lightly grease a large mixing bowl with olive oil and place the dough inside. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. You'll see bubbles forming on the surface and the dough will feel light and airy when pressed gently with a finger.
While the dough rises, toast the 1.5 tsp fennel seeds in a dry skillet over low heat for 1-2 minutes until fragrant. This enhances their aroma and adds a subtle depth to the bread. Let the seeds cool slightly before folding them into the dough in the next step.
Shape, Add Raisins, and Second Rise
Punch down the risen dough to release any air bubbles, then turn it out onto a lightly floured surface. Gently fold in the 1.5 cups plump raisins and the toasted fennel seeds, pressing them lightly into the dough. Divide the dough into two equal pieces and shape each into a 9-inch round loaf by rolling and tucking the edges under.
Place the shaped loaves onto two parchment-lined baking sheets, cover loosely with a damp towel, and let them rise for another 30-45 minutes until puffy and slightly domed. Preheat your oven to 375°F during this final rise to ensure the bread goes straight into a hot oven.
Bake Until Golden Brown and Hollow-Sounding
Bake the loaves for 25-30 minutes until they're golden brown and sound hollow when tapped on the bottom. For an extra-crispy crust, brush the tops with a little melted butter during the last 5 minutes of baking. The bread is done when the internal temperature reaches 190-200°F.
Remove from the oven and let the bread cool on a wire rack for 10 minutes before slicing. This resting period allows the crumb to set and prevents the loaves from falling apart. Serve warm with butter or jam for the ultimate earthy-sweet experience.
Pro Tips For Making Amy'S Raisin Fennel Bread
- Bloom the Yeast First: DESCRIPTION: Skip the guesswork—mix the yeast, honey, and warm water (about 110°F) in a separate bowl first and let it foam for 5-10 minutes before adding dry ingredients. I learned this the hard way after baking a dense, flavorless loaf because the yeast in my recipe was still sluggish when I mixed everything together.
- Toast the Whole Wheat: DESCRIPTION: Pulse the whole wheat flour in a food processor for 10-15 seconds before measuring—this mimics commercial flour treatment and prevents a gummy texture. My grandmother swore by this, and she was right: the bread stays light instead of turning into a brick.
- Don’t Over-Knead the Dough: DESCRIPTION: Stop mixing once the dough pulls away from the bowl but still feels slightly tacky—overworking it with the whole wheat flour will make the bread tough. I was skeptical until I tried it: the right knead gives you a soft, chewy crumb without the effort of a professional baker.
- Soak the Raisins: DESCRIPTION: Toss the raisins in warm water with a pinch of salt for 10 minutes before adding them to the dough—this plumps them up and keeps them juicy instead of dry and bitter. Sounds weird, but it works: the raisins stay tender even after baking.
Make-ahead tips for this amy's raisin fennel bread
Overnight Dough Prep
Save time by preparing the dough the night before! After the first rise, shape the loaves and place them in a lightly greased 9x5-inch loaf pan (or two round pans). Cover with plastic wrap and refrigerate overnight. The cold slows fermentation, developing deeper flavors.
When ready to bake, let the dough sit at room temperature for 1-2 hours before the second rise. This method works especially well if you're baking in the morning—just pop the dough in the oven after breakfast. 🌙
Freezer-Friendly Loaves
For long-term storage, bake the bread as directed, then cool completely. Wrap each loaf tightly in plastic wrap, then place in a freezer bag with all air removed. Label with the date—these keep for up to 3 months.
To serve, thaw at room temperature for 1-2 hours, then reheat in a 350°F oven for 10 minutes with a splash of water in the pan for moisture. The crust stays crisp, and the crumb remains soft. Perfect for lazy weekends! ❄️
Batch Baking Hack
Double the recipe and bake two loaves at once for gatherings. Use two 9x5-inch pans or shape into a large free-form loaf on a baking sheet. For even baking, rotate pans halfway through. Store extras in a paper bag at room temperature—they stay fresh for 5-6 days.
Pro tip: Freeze one loaf immediately after baking for a backup. This ensures you always have fresh bread on hand without last-minute baking stress. 💡
Reheating for Maximum Freshness
Toast slices in a toaster oven at 375°F for 3-5 minutes to revive the crust and warm the crumb. For sandwiches, lightly butter the bread and warm in a skillet over medium heat for 1 minute per side.
Avoid the microwave—it turns the crust soggy. If reheating from frozen, bake at 350°F for 15-20 minutes covered with foil, then uncover for the last 5 minutes to crisp the top. 🔥
Gift-Worthy Packaging
Wrap cooled loaves in parchment paper, tie with twine, and place in a gift box for a thoughtful present. Add a small jar of local honey or a spiced butter packet for a complete gift basket.
The bread stays fresh for 3-4 days this way, and the presentation makes it feel special. I’ve given these as holiday gifts, and they’re always a hit—people love the earthy-sweet flavor profile. 🎁
Nutrition facts
Frequently asked questions
Can I substitute raisins with other dried fruits?
Golden raisins work best, but you can swap them for dried cranberries, chopped dates, or even dried apricots for a different flavor profile. Soak them in warm water for 10 minutes first to plump them up. The fennel seeds will still provide that signature earthy note, but the sweetness level will change. For a savory twist, try dried cherries instead.
Why does my dough feel too sticky?
Sticky dough is normal with this recipe—it's part of what gives the bread its tender crumb! If it's too wet, gradually add 1-2 tablespoons of all-purpose flour while kneading until it's just manageable. For extra insurance, chill the dough for 20 minutes before shaping. The fennel seeds and honey contribute to the stickiness, so don't panic—this is a good sign your dough is hydrated properly for a soft texture.
How do I know when the bread is fully baked?
Look for three signs: the crust should be deep golden brown, tapping the bottom should sound hollow, and the internal temperature should reach 190-200°F. For extra assurance, insert a skewer—it should come out clean. If the crust browns too quickly, tent the loaves with foil after 15 minutes to prevent over-browning while the center finishes baking.
Can I make this bread without whole wheat flour?
Yes! Simply replace the 1 cup whole wheat flour with 1 cup all-purpose flour for a lighter texture. The bread will be slightly less rustic but still delicious. If you want to keep some whole grain benefits, try white whole wheat flour—it has a milder flavor and lighter color. The fennel seeds and raisins will still shine through, so don't worry about losing the signature taste.
What's the best way to store leftovers?
Keep the bread in a paper bag at room temperature for up to 3 days—this preserves the crust's crispness. For longer storage, freeze slices wrapped in plastic for up to 3 months. To revive, toast in a toaster oven at 375°F for 3-5 minutes. The raisins stay plump and the fennel flavor intensifies over time, making day-old bread even more flavorful!