The Ontario Table

For Lynn, food, wine and travel are a delicious way to communicate that personal ‘sense of place’ that exists in each destination.

Grape and Fennel Harvest Bread

We snack on them. We ferment them. We juice them into wine. Ontario’s grapes are seductive with rich, juicy flavour. And best of all—they’re in season now! Try this delectable, easy-to-follow recipe for Grape and Fennel Harvest Bread, which showcases the tasty fruit. Warning: it’s addictive!


¾ cup (180 mL) warm water
1 tablespoon (15 mL) sugar
1 envelope yeast
1 ¾ cups (430 mL) all-purpose flour
1 tablespoon (15 mL) Ontario canola olive oil
½ teaspoon (2.5 mL) Ontario salt
2 cups (500 mL) Sovereign Coronation grapes
¼ cup (60 mL) sugar
1 teaspoon (5 mL) fennel seeds


Add yeast to warm water and sugar and let sit for 10 minutes. Stir in 1 cup flour and set aside for 1 hour. To the yeast mixture, add the remaining flour, canola olive oil and salt, and knead on a floured board until smooth, soft and slightly sticky. Divide into 2 equal pieces and roll each half into a 12-inch round. Place 1 round on a baking sheet and scatter with grapes, leaving a 1-inch border around the edge. Sprinkle with half the sugar and half the fennel seeds.

Place second round on top of first round to cover bottom and fold over edges. Make a few half-inch slits in the top of the dough. Sprinkle with remaining sugar and fennel seeds. Cover and let rise in a warm place for 1 hour. Bake at 375°F (180°C) for 50 minutes or until top is golden around the edges. Makes one harvest bread.


Recipe courtesy of the Ontario Table’s ezine, $10 Challenge: A Year of Eating Local, September edition, by Lynn Ogryzlo. Find more great recipes, featuring the best local food from across the province, in the Ontario Table—available on the Green Living Marketplace.