Whole Wheat Bread with Caraway and Anise

Becky Luigart-Stayner
Aniseed and caraway seeds give this braided bread a licorice flavor. Leave either or both of them out, if you prefer.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 6 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 2.8 g
Carbohydrate 29.1 g
Fiber 2.1 g
Cholesterol 18 mg
Iron 1.8 mg
Sodium 243 mg
Calcium 12 mg

Ingredients

2 tablespoons honey
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 teaspoon water
1 large egg
2 1/3 cups all-purpose flour, divided (about 10 1/2 ounces)
1 cup whole wheat flour (about 4 3/4 ounces)
1 1/2 teaspoons kosher salt
1 teaspoon caraway seeds, divided
1/2 teaspoon aniseed
Cooking spray

Preparation

Dissolve 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. Place 1 tablespoon egg mixture in a small bowl. Cover and chill. Add remaining egg mixture to yeast mixture.

Lightly 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. Turn 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).

Place 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.) Punch the dough down; cover and let rest for 5 minutes. Divide dough in half. 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.

Preheat oven to 375°.

Uncover dough. 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.

Note:

Jean Kressy,

November 2006