whole wheat bread with caraway and anise
To be honest I almost always use my bread maker to prep my bread doughs (although I never bake in the machine as I hate the holes it leaves). There are still times however when I enjoy doing it in the time honored way. Usually that happens on cold fall and winter days. It's always satisfying to turn out a lovely "artisan" loaf that never seems to last 24 hrs at most.
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yield
serving(s)
prep time
1 Hr 10 Min
cook time
30 Min
method
Bake
Ingredients For whole wheat bread with caraway and anise
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2 Tbsphoney
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2 1/4 tspdry yeast
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1 cwarm water (100° to 110°)
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1 tspwater
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1large egg
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2 1/3 call-purpose flour, divided (about 10 1/2 ounces)
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1 cwhole wheat flour (about 4 3/4 ounces)
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1 1/2 tspkosher salt
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1 tspcaraway seeds, divided
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1/2 tspaniseed
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cooking spray
How To Make whole wheat bread with caraway and anise
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1Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Combine 1 teaspoon water and egg, stirring well with a whisk.
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2Place 1 tablespoon egg mixture in a small bowl. Cover and chill. Add remaining egg mixture to yeast mixture.
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3Lightly spoon flours into dry measuring cups; level with a knife. 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.
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4Turn dough out onto a floured surface. 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).
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5Place the dough in a large bowl coated with cooking spray, turning to coat top. 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.)
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6Punch the dough down; cover and let rest for 5 minutes. 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.
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7Preheat oven to 375°. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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