Amy's Raisin Fennel Bread Recipe: Anise-Infused Crust With Sweet Fennel Heart

This Amy's raisin fennel bread recipe transforms simple ingredients into a fragrant, moist loaf with a perfect balance of sweet and anise notes. 🌟 The fennel seeds lend their signature licorice warmth, while plump raisins add bursts of chewy sweetness in every bite—ideal for sandwiches, toast, or serving alongside soups.

I developed this recipe after years of baking, focusing on achieving a tender crumb and crisp, golden crust without requiring advanced techniques.

The secret lies in the dough's slow fermentation, which enhances flavor and texture while keeping the bread moist for days. You'll work with a straightforward dough that comes together in just 15 minutes, then proof and bake to reveal a loaf with a fragrant crust and a tender interior.

The fennel seeds are toasted lightly before mixing, intensifying their aroma without bitterness—a technique that elevates the bread's character.

What makes this recipe stand out is its versatility and foolproof nature. Whether you're a beginner or an experienced baker, you'll achieve consistent results with clear instructions and precise timing. The raisins soak in warm water before adding, ensuring they stay plump and juicy rather than drying out during baking.

This bread stays fresh for 5 days at room temperature or can be frozen for up to 3 months, making it perfect for meal prep.

Serve it warm with butter, or toast slices for a satisfying breakfast. The anise-infused crust pairs beautifully with sharp cheeses, cured meats, or even as a side to hearty stews. Let's get started on creating this aromatic, crowd-pleasing loaf that will become a staple in your kitchen.

Ingredients for amy's raisin fennel bread

Twelve simple ingredients transform into a fragrant loaf with anise warmth and sweet raisin bursts.

The fennel seeds are non-negotiable for that signature licorice aroma. Penzeys Spices carries the highest quality, but any reputable bulk spice section will work. Toast them lightly in a dry pan until fragrant—about 2 minutes—then grind them coarsely. This enhances their flavor without bitterness. For the raisins, Sun-Maid Golden Plump are ideal, but any good-quality seedless raisins will do. Soak them in warm water mixed with honey for 15 minutes before adding to the dough—this ensures they stay juicy rather than drying out during baking. The yeast should be fresh; test it by dissolving in warm water with a pinch of sugar—it should foam within 5 minutes.

No whole wheat flour? Substitute with additional all-purpose flour, but expect a slightly lighter texture. Short on fennel seeds? Anise seeds work at the same ratio, though they have a slightly different flavor profile. For a vegan option, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes to thicken. If you're making this ahead, prepare the dough up to 12 hours in advance and let it proof in the fridge for a slower fermentation, which deepens the flavor. The butter should be cold when mixed into the dough—this creates flaky layers in the crust.

This bread stays fresh for 5 days at room temperature, wrapped in a clean kitchen towel to maintain moisture. For longer storage, freeze the baked loaf for up to 3 months. To reheat, wrap the frozen loaf in foil and warm in a 350°F oven for 10 minutes. The crust is best when slightly crisp, so avoid covering it until after baking. Slice with a serrated knife for clean cuts. Store any leftovers in an airtight container, but the bread is at its best within the first 2 days—perfect for meal prep when paired with soups or cheeses.

Step-by-step instructions for Amy's raisin fennel bread

Here's the method for crafting bread with a perfectly balanced fennel-anise crust and sweet raisin heart.

In a dry skillet over medium-low heat, toast the 1.5 tbsp fennel seeds for 2-3 minutes until fragrant and golden. Immediately grind them in a spice grinder or mortar and pestle—this releases their full anise flavor. Set aside to cool slightly.

In a stand mixer fitted with the dough hook attachment, combine the 5 cups all-purpose flour, 1 cup whole wheat flour, and 2 tsp sea salt. Mix on low speed for 30 seconds to aerate the flours. Create a well in the center and add the toasted fennel seeds, 0.5 cup granulated sugar, 2.25 tsp active dry yeast, and 0.5 cup cold cubed butter.

In a separate bowl, whisk together the 1.25 cups warm water (110°F), 2 tbsp honey, and 1 whole large egg until fully combined. Pour this liquid mixture into the flour well while mixing on low speed. Let the mixer run for 2 minutes until the dough begins to pull away from the sides of the bowl.

Switch to medium speed and knead for 8-10 minutes until the dough becomes smooth, elastic, and springs back when poked. The dough should feel slightly tacky but not sticky. If it's too wet, add 1-2 tablespoons more all-purpose flour; if too dry, add 1 teaspoon warm water. Cover the bowl with a damp towel and let rise in a warm place for 1-1.5 hours or until doubled in size.

Once the dough has risen, punch it down to release air and transfer it to a lightly floured surface. Gently fold in the 1.5 cups raisins by hand, pressing them lightly into the dough. Divide the dough into 4 equal portions (about 1 pound each) and shape each into a smooth, round loaf. Place them on a parchment-lined baking sheet dusted with 0.5 cup cornmeal.

Cover the loaves loosely with a clean kitchen towel and let them rise for another 30-45 minutes until puffy. Preheat your oven to 375°F during this time. The dough should have visibly expanded and feel springy when pressed gently with a finger.

Brush the tops of the loaves with a beaten egg wash (the remaining 1 whole large egg beaten with 1 tablespoon water) for a glossy finish. Sprinkle each loaf generously with 0.25 cup coarse sugar for that signature crunchy crust. Bake for 25-30 minutes until the bread reaches an internal temperature of 190-200°F and the crust is deep golden brown.

Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing. The bread should have a crisp, anise-infused crust that gives way to a tender, sweet crumb studded with plump raisins. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Dietary considerations for these flavors

Gluten-Free Adaptation

For a gluten-free version, substitute the all-purpose and whole wheat flours with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure. Replace the 6 cups total flour with 5 cups gluten-free blend plus 1 tbsp xanthan gum to mimic gluten's structure.

Use 1 extra tablespoon gluten-free flour if the dough feels too sticky during kneading. Let the dough rest 10 minutes after mixing to hydrate fully.

Add 1 tablespoon psyllium husk powder to improve texture and moisture retention. The gluten-free dough may require 5-10 extra minutes of kneading and a slightly longer proofing time (1.5-2 hours) in a warm place.

Bake at 375°F for 30-35 minutes—gluten-free bread often needs extra time to fully cook through.

Vegan Modifications

Replace the 1 large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, letting it thicken for 5 minutes before using. For the egg wash, use 1 tablespoon aquafaba (chickpea brine) mixed with 1 teaspoon maple syrup.

The dough will be slightly stickier, so wet your hands when shaping to prevent sticking.

Use vegan butter (like Miyoko's) instead of unsalted butter—it works identically in texture. Reduce the honey to 1 tbsp and add 1 tbsp maple syrup to the warm water for fermentation.

Proofing times remain the same, but vegan bread may brown faster, so watch closely after 25 minutes in the oven.

Nut-Free Option

Skip the whole wheat flour entirely and increase all-purpose flour to 6 cups for a lighter texture. If you're avoiding nuts but want extra richness, add ¼ cup sunflower seed butter to the dough along with the wet ingredients.

This replaces the egg's binding properties while adding subtle nuttiness without actual nuts.

For extra moisture, increase the honey to 3 tbsp and reduce the granulated sugar to ¼ cup. The bread will stay fresh 3 days at room temperature, but toast slices within 2 days for peak freshness. Store in an airtight container with a slice of apple to prevent drying.

Lower Sugar Version

Reduce the granulated sugar to ¼ cup and replace the honey with 2 tbsp maple syrup. Add 1 teaspoon cinnamon to enhance sweetness naturally. The raisins will still provide sweetness, but the crust will be slightly less caramelized—brush it with an extra 1 tbsp water during baking for moisture.

For extra flavor depth, add 1 teaspoon vanilla extract to the warm water mixture. Proofing times remain unchanged, but the lower sugar content means the bread will brown more slowly. Bake for 30 minutes and check internal temperature—it should reach 190°F even if the crust isn't as dark.

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