Hungarian Farmhouse Split Loaf

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A farmhouse loaf is traditionally a loaf with a rounded top. It usually carries a slash sown the middle to help it expand in the oven. This then becomes a 'split farmhouse' loaf. 

The addition of a topping of glaze and fennel is popular in Hungary.

And so, we have a Hungarian Farmhouse Split Loaf. 


450 gms strong white bread flour

275 gms tepid water

25 gms unsalted butter

15 gms caster  or demerara sugar

7 gms active instant yeast

½ teaspoon of crushed fennel seeds

10 gms crushed sea salt

For the glaze and topping

1 egg white mixed with a pinch of salt

2 teaspoons crushed fennel seeds


1. Add the wet ingredients to the dry and mix thoroughly 

2. Knead until you have a smooth, silky and elastic dough

3. Place in a lightly-oiled bowl, covered, in a warm place until it has doubled in size. 

4. Turn out onto a floured board and knock back

5. Shape into a fairly tight boule and place on a baking tray.

6. Cover and leave to rise in a warm place for 30 - 40 minutes until doubled in size. 

7. Preheat the oven to 210⁰C.

8. Mix the egg white and salt together and brush over the loaf

9. Sprinkle the crushed fennel seeds and then, using a sharp knife, slash along the length of the loaf. 

10. Bake for 20 minutes at 210⁰C and then drop the temperature to 180⁰C for a final 10 minutes 

11. It will sound hollow when tapped on the underneath. 

12. Cool on a rack. 

Happy baking...


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