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Caraway-anise bread

updated

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Ingredients for 1 servings:

  • 250 g rye flour type 1150
  • 250 g spelt flour type 630
  • 1 packet of dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp caraway seeds
  • 1 tbsp aniseed, coarsely ground
  • 1 tbsp rapeseed oil
  • 370 g water, warm
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 25 minutes

strong mix

Sift both types of flour into a bowl. Mix in the yeast, sugar, salt, caraway seeds, and anise. Knead into a dough with the water and oil. If the dough is too sticky, add a little more flour. Cover and let rise for 1 hour at room temperature. Then knead the bread dough together, shape it into a loaf, and place it in a lightly greased 30cm loaf pan. Cover and let rise for another 1 hour. Preheat oven to 230°C (top/bottom heat) and bake the bread for 10 minutes. Then reduce the temperature to 180°C and bake for another 50 minutes. Let cool on a rack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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