300g  Fennel, finely sliced
1 tsp   Salt
1 tbs   ground fennel seeds
100g   Walnut pieces
200g  Buckwheat, Chickpea or Spelt flour
1 tsp   Bicarbonate of soda
2 tbs  Poppy seeds
2         eggs
50g    grated sheep’s cheese such as pecorino or kashkaval
50g    ricotta cheese
50g    extra mature cheddar

1. Place the shaved fennel in a bowl and sprinkle with the salt and ground fennel seeds. Mix well and set aside for 10-15 minutes. Remove four slices to garnish the top of the loaf, if you wish.
   
   
2. Heat your oven to 170C (fan assist) and line a loaf tin with a sheet of baking paper.
   
   
3. Mix all the dry ingredients together.
   
   
4. Reserve a few walnut pieces to top the loaf.
   
   
5. Mix the eggs, cheese and ricotta into the fennel.
   
   
6. Then combine the wet and dry ingredients with as little mixing as possible.
   
   
7. Transfer to the pre-lined tin, top with the fennel slices and the walnut pieces you set aside earlier.
   
   
8. Place in the oven and bake for 20 minutes.
   
   
9. Then rotate the tin for even baking, and return to the oven for another 15 minutes or so until the loaf feels bouncy to the touch.
   
   
10. Remove and cool on a rack before slicing and serving.      It will keep well for the next day too.