Crumble the yeast together with a pinch of sugar into the lukewarm milk and dissolve it. Sieve the flour in a bowl, mix with the salt, make a well in the middle, pour in the yeast milk and mix with a little flour from the edge. Close the bowl and place it in a warm place (oven at 35 °) for 30 minutes. After that, the yeast mixture should have a lot of bubbles and doubled in volume.

Then add yoghurt, oil and fennel seeds and knead everything into a smooth dough. Close the bowl again and put it back in the warm oven for 30 minutes. Meanwhile, grease a loaf pan approx. 30 x 11 cm and dust with flour (this can prevent the dough from spreading).

When the second resting phase is over, the dough should also have doubled in volume. Then put it on a lightly floured work surface, DO NOT knead anymore, just roll it lightly in the flour, shape it into an oblong shape, place it in the mold and cover it with a cloth and place it in the warm oven for another 30 minutes.

When the blank has risen afterwards, take the mold out of the oven, heat it to 180 ° O / bottom heat and then bake the bread for 30 - 35 minutes. Then switch off the oven, turn the bread out of the mold and place it on the grid in the warm oven for another 10-15 minutes so that the underside is also crispy.

It is quick to prepare - except for the rest periods - somewhat similar to a chiabatta, but has a different taste due to the fennel seeds. It can be served as an accompaniment to many hot and cold Mediterranean dishes, but it also goes well with cold cuts or cheese.