semolina fennel bread with currants and pinenuts

[center][/center] As soon as I saw Susan's (Wild Yeast) post entitled "Semolina Bread with Currants, Fennel, Pine Nuts", I knew I HAD to make it. (Make sure to take a look at Susan's bread.) I can't decide what I like more about this bread. The aroma of it baking?

• Fennel!

The flavour?

• 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.

[center][/center] 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! Thank you once again, Susan!

• Susan's recipe for Semolina Bread with Currants, Fennel, Pine Nuts
• my take on the recipe for semolina fennel seed bread with currants & pinenuts