Anise Bread

Celebrate the holiday season with the enticing aroma and delightful taste of Anise Bread. This recipe yields a single loaf that combines the rich flavors of finely ground rye flour, sifted spelt flour, and the aromatic notes of crushed anise. Perfectly suited for Christmas or any occasion, this bread is sure to become a beloved centerpiece on your festive table.

To begin, the carefully selected ingredients are brought together, including the finely ground rye flour, sifted spelt flour, rye sourdough starter, salt, raw sugar, beer with a low alcohol content, crushed anise, and flaxseed. As these ingredients are mixed, a unique dough forms, boasting a sticky consistency that promises a delightful texture and taste.

Makes 1 loaf

INGREDIENTS:

• 3 cups (300 g) finely ground rye flour
• 2½ cups (250 g) spelt flour, sifted
• 10½ oz (300 g) rye sourdough starter
• ½ tbsp (10 g) salt
• 4 tsp (20 g) raw sugar
• 1¼ cup (300 ml) beer with a low alcohol content, room temperature
• ½ oz (15 g) crushed anise
• 1¾ oz (50 g) flaxseed

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

RYE SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

BREAD:

1. In a large mixing bowl, combine the finely ground rye flour, sifted spelt flour, rye sourdough starter, salt, raw sugar, beer, crushed anise, and flaxseed. Mix all the ingredients until well combined. The dough will be quite sticky.
2. Let the dough sit at room temperature for about 1 hour, allowing the flavors to develop and the dough to rise slightly.
3. Preheat the oven to 450°F (230°C).
4. Lightly flour your hands to prevent sticking, and gently knead the dough for a few minutes. This helps to distribute the ingredients evenly and develop the gluten in the flour.
5. Shape the dough into a large, round bun and place it on a greased baking sheet.
6. Allow the bread to rise until it has doubled in size. This may take a couple of hours, depending on the temperature and humidity of your kitchen.
7. Once the bread has risen, reduce the oven temperature to 350°F (180°C).
8. Place the bread in the preheated oven and sprinkle a cup of water on the bottom of the oven. The steam created by the water helps to create a crisp crust on the bread.
9. Bake the bread for 45-55 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Enjoy the delightful aroma and flavors of Anise Bread, a perfect loaf to celebrate the holiday season or any occasion. The combination of rye and spelt flours, along with the subtle sweetness of raw sugar and the distinctive taste of crushed anise, creates a festive and flavorful bread that will surely be enjoyed by all.