Moroccan Aniseed Bread

A delicious recipe from Beatrice A. Ojakangas-Great Whole Grain Breads

• Ready In: 3 hrs 10 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1  tablespoon active dry yeast
• 1  cup warm water
• 1  tablespoon sugar
• 1  cup milk
• 2  teaspoons salt
• 1  tablespoon anise seed
• 2  cups whole wheat flour
• 2  cups bread flour

Directions

1. In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes. Add milk, salt, and aniseed.
2. Add the flour and beat for 50 strokes until a mooth soft dough forms. (it may be a sticky dough).
3. Cover and let rise until double.
4. On a baking sheet with oiled fingers flatten to 1" thickness.
5. Let rise until doubled, about 1 hour.
6. Prick loaf all over with fork.
7. Bake at 375F for 35-40 minutes.