Dough instructions

• Combine the flour, ground fennel, salt, yeast, olive oil in mixer bowl. Add water until you have a soft dough that is just a tiny bit sticky. Knead, or mix in a Kitchen Aid mixer with a dough hook, for 5 minutes until the dough is stretchy.
• Let rise one hour.
• Meanwhile, combine seeds and add just enough warm water until covered. Let sit for 20 minutes. This will enhance the flavor and help the seeds to stick to the dough.
• Divide the risen dough in half. Form into two balls and roll completely in the seed mixture until completely covered.

  If desired, sprinkle lightly with course kosher salt.

  Let rise one hour.
• Preheat over to 425° F. Push holes into loaves with your finger. Back 25 minutes until golden brown and crusty.

  Cool on wire rack.