Prep 2 hrs
Cook 30 mins
From Cooking Light. I have not tried this yet just posting for safe keeping. Times are approximate.
- 2 tablespoons honey
- 2 1⁄4 teaspoons dry yeast
- 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 seed, divided
- 1⁄2 teaspoon anise seed
- cooking spray
- 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.
Excellent bread! The caraway and anise are wonderful in this. Has a nice chewy texture. Great with a bowl of soup!
Another wonderful bread from be "Bread Source". I needed to sprinkle in a bit of extra flour in as I worked it but thats very common with any recipe. I need to say that I inverted the flour ratio's, I used 2 1/3 cup of whole wheat and 1 cup of unbleached white. The baking aroma is so good! I love the use of kosher salt too, that is a great addition. Made for Photo Tag.