Whole Wheat Bread With Caraway and Anise

From Cooking Light. I have not tried this yet just posting for safe keeping. Times are approximate.

• Ready In: 2 hrs 30 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 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

Directions

1. Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
2. Combine 1 teaspoon water and egg, stirring well with a whisk.
3. Place 1 tablespoon egg mixture in a small bowl. Cover and chill.
4. Add remaining egg mixture to yeast mixture.
5. Lightly spoon flours into dry measuring cups; level with a knife.
6. 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.
7. Turn dough out onto a floured surface.
8. 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).
9. 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.)
10. Punch the dough down; cover and let rest for 5 minutes.
11. Divide dough in half.
12. Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface.
13. Twist ropes together, and pinch ends to seal.
14. Place dough in an 8-inch loaf pan coated with cooking spray.
15. Cover and let rise for 30 minutes or until doubled in size.
16. Preheat oven to 375°.
17. Uncover dough.
18. Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.
19. 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.