I can't decide what I like more about this bread.
The aroma of it baking?
The currants! The fennel! The slight hint of sourdough flavour from the wild yeast!
Sliced warm with roccolo cheese? Toasted with butter?
It's impossible to pin it down. All I know is that we both love it.
We buy our semolina in Indiatown - semolina is called "suji". Even after about 10 minutes of kneading, I decided that the bread dough would probably always be a bit grainy feeling. I added the currants and pinenuts and amazingly, as I was working the dough to distribute the currants evenly, the dough suddenly became smooth and silky!
I really couldn't be more thrilled about the bread. I have only one complaint. It takes no time for a loaf to disappear!