• 500g buttermilk
  • 20g yeast
  • 75g sourdough powder (from the health food shop)
  • 300g wheat flour
  • 200g rye flour
  • 15g salt
  • 10g fennel seeds, coarsely crushed in a mortar and pestle


Heat the buttermilk until warm to the touch and dissolve the yeast in it. Stir in the sourdough powder. Mix the two types of flour with the crushed fennel. Knead the buttermilk with the flour mixture either by hand or in the food processor for five minutes. Cover the dough and leave to rise for around 1 hour. Next, form two small loaves and again leave to rise, this time for 15 minutes. Sprinkle the breads first with water, then with flour. Score before baking. Bake the breads for 30 minutes on the Hot Air setting at 200 °C then leave to cool on a cooling rack.


If you put a small bowl of water in the oven, the bread will be crustier.

Cooking level

After preheating
30 minutes | Hot Air 200 °C