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The Rye Baker


Fennel Seed


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A less astringent version of its cousin, anise, fennel is used widely in Southern European and South Asian cooking, and even as an after-meal digestive in India. In baking, the Germans scent their cookies with fennel seed and the Scandinavians add it to their rye breads. Use it to add subtle fragrance that enhances the sweetness of your baked goods. 4 oz./114 g. poly bag.

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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
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