Spicy Fennel with Crème Fraîche and Fennel Seed Bread

For the fennel seed bread, put flour, chickpea flour and salt in a bowl. Make a well and put 3 tablespoons of lukewarm water and the sugar into it, crumble the yeast and mix it in. Cover and leave in a warm place for 10 minutes.

Then add the allspice, fenugreek, cumin, 1 tablespoon of fennel seeds, 150 ml of water and mix everything into a smooth dough. Cover and let rise in a warm place for another 20 minutes.

Meanwhile, for the spiced fennel, heat 2 tablespoons of olive oil in a saucepan and saute the fennel, garlic and onions. Deglaze with soup and white wine.

Season with salt, pepper, nutmeg and star anise. Cover and simmer over medium heat for 15 minutes. Just before the end of the cooking time, add lemon zest, lemon juice and the sun-dried tomatoes.

For the bread, cut the dough into quarters, roll out thinly on floured work surface, brush with 2 tablespoons olive oil, sprinkle with remaining fennel seeds and sea salt.

Bake in the preheated oven at 180 °C (convection oven 160 °C) for 10 minutes.

Serve while still warm with the vegetables and crème fraîche.

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