Artisanal Fennel Seed Farmhouse Loaf

In a large bowl, sift together the flour, salt, sugar, and yeast. Make a well in the center and add half the crushed fennel seeds, the warm water, and the softened butter.

Using your fingertips, mix the ingredients until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic.

Shape the dough into an oval, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rise in a warm, dark place for 1 hour.

Turn the dough out onto a floured surface and knead for another 5 minutes to punch it down. Reshape it into an oval and place it on an oiled baking tray.

Brush the top of the loaf with olive oil, cover, and let it prove for another 45 minutes.

Preheat your oven to 220°C (425°F). Brush the top of the loaf with the egg white and sprinkle with the remaining fennel seeds.

Bake in the center of the preheated oven for 20 minutes, then reduce the temperature to 180°C (350°F) and bake for a final 10 minutes until golden and hollow-sounding when tapped.