Our tip: With fennel, always use the tender fennel green, it gives the dishes a wonderful aroma!
Make the potatoes, peel and press through a sieve. Keep 4 tablespoons of water and mix the remaining water into the potato mixture.
Let the yeast melt in the remaining water and stir well, then add the sugar and let stand for 10 minutes. Add salt and fennel powder or possibly caraway seeds to the lukewarm potato mixture, then mix together the rye meal, wheat meal and yeast solution and knead on a floured surface to form a firm dough until smooth. Shape into a ball and place in an oiled plastic bag. Let rise in a warm place until doubled in circumference. Remove from bag and fold up. Shape into a round body and place on a greased baking sheet. Let the loaf rise in a cool place, preferably overnight.
Bake the bread on the top shelf in a heated oven at medium heat (200 degrees, gas mark 3) for 35-45 minutes. During baking, brush the body with water from time to time. The bread is baked when the body is well risen, has a nice brown color and sounds hollow when tapped against the bottom.
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