Whole Wheat Bread with Caraway and Anise
It's always satisfying to turn out a lovely "artisan" loaf that never seems to last 24 hrs at most.
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- 2 Tbsp
- 2 1/4 tsp
- dry yeast
- 1 c
- warm water (100° to 110°)
- 1 tsp
- large egg
- 2 1/3 c
- all-purpose flour, divided (about 10 1/2 ounces)
- 1 c
- whole wheat flour (about 4 3/4 ounces)
- 1 1/2 tsp
- kosher salt
- 1 tsp
- caraway seeds, divided
- 1/2 tsp
- cooking spray
Combine 1 teaspoon water and egg, stirring well with a whisk.
Cover and chill.
Add remaining egg mixture to yeast mixture.
Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough.
Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Divide dough in half and working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface.
Twist ropes together, and pinch ends to seal.
Place dough in an 8-inch loaf pan coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.
Uncover dough and brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.
Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped.
Remove from pan; cool on a wire rack.