Moroccan Bread

• 300 g unbleached strong white bread flour (preferably organic)
• 1 teaspoon fennel seeds
• a good

Mix the flour, fennel seeds and salt in a large bowl. Add the dissolved yeast and the honey. Now pour the milk into the flour a bit at a time while mixing. We like to do this by hand, squelching out the lumps as they appear. When all the milk is added, transfer the dough to a floured surface and knead well. If it is still sticky add a little more flour; if it is still crumbly add a little more