This beautiful loaf is a Guest Recipe
inspired by Honey & Co, in the FT (See LINKS, above) - I chose to serve this with Welsh Cawl for a lovely Winter warming supper with a degree of sophistication.
Ingredients
300g Fennel, finely sliced 1 tsp Salt 1 tbs ground fennel seeds 100g Walnut pieces 200g Buckwheat, Chickpea or Spelt flour 1 tsp Bicarbonate of soda
1 tsp Baking powder
2 tbs Poppy seeds 2 eggs 50g grated sheep’s cheese such as pecorino or kashkaval 50g ricotta cheese 50g extra mature cheddar
70g olive oil
AND THIS IS WHAT YOU DO.....
Place the shaved fennel in a bowl and sprinkle with the salt and ground fennel seeds. Mix well and set aside for 10-15 minutes. Remove four slices to garnish the top of the loaf, if you wish.
Heat your oven to 170C (fan assist) and line a loaf tin with a sheet of baking paper.
Mix all the dry ingredients together.
Reserve a few walnut pieces to top the loaf.
Mix the eggs, cheese and ricotta into the fennel.
Then combine the wet and dry ingredients with as little mixing as possible.
Transfer to the pre-lined tin, top with the fennel slices and the walnut pieces you set aside earlier.
Place in the oven and bake for 20 minutes.
Then rotate the tin for even baking, and return to the oven for another 15 minutes or so until the loaf feels bouncy to the touch.
Remove and cool on a rack before slicing and serving. It will keep well for the next day too.