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Whole Wheat Bread With Caraway and Anise

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“From Cooking Light. I have not tried this yet just posting for safe keeping. Times are approximate.”
READY IN:
2hrs 30mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

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.

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