About this bread
Seeded Greek Laganes bread is savory loaf traditionally served with fresh vegetables and fruit, but delicious for sandwiches, but is a wonderful addition to any meal. It’s usually baked in Greece and Cyprus for Clean Monday–similar to Ash Wednesday, which is the first day of Lent in those countries. This year Clean Monday fell on March 7th, so I am a little late baking this bread. However, I liked it so much, I’m not going to wait a year to bake it again.
The dough is a standard white bread dough with the addition of ground fennel, (or mastika if you want to be more traditional). After the first prove, divide the dough in half, and rolled in a mixture of sesame, caraway, and nigella seeds which have been soaked for twenty minutes to enhance the flavor. I add a quick sprinkle of ground sea salt for a bit of added flavor.
The loaves rise an hour then baked in a hot (425 F.) oven for 30 minutes until golden brown and crusty.
Steps:
- Make dough
- Let rise
- Soak seeds
- Form loaves and roll in seeds.
- Let rise.
- Bake.
Laganes Bread
Ingredients
Dough
- 4 cups white flour
- 1 teaspoon ground fennel
- 2 teaspoons salt
- 1 tablespoon instand yeast
- 1/4 cup olive oil
- 1¼ cup water
Topping
- 3½ ounces sesame seeds
- 1 tablespoon caraway seeds
- 1½ tablespoons Nigella seeds
- 1 pinch course kosher salt
Instructions
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.
