anise buckwheat bread

Ingredients

• Servings: 1
• 1/3 cup buckwheat groats
• 2/3 cup water
• 1 (.25 ounce) package active dry yeast
• 1/2 cup water
• 1/2 cup bread flour
• 1/2 cup water
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 1 teaspoon salt
• 1 cup whole wheat flour
• 1 tablespoon anise seed
• 1 1/2 cups bread flour

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 3 hrs 30 mins


• place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat, and bring to a boil. reduce the heat to low, and simmer the buckwheat until the grains have softened, about 10 minutes. remove from the heat and set aside.
• whisk together the yeast, 1/2 cup of water, and 1/2 cup of bread flour in a bowl, and let stand until the mixture is frothy, about 10 minutes.
• in a separate large bowl, stir together the 1/2 cup of water with vegetable oil, honey, salt, whole wheat flour, and anise seed to make a thick, smooth batter. mix in the yeast mixture and the cooled buckwheat groats. stir in the remaining 1 1/2 cups of bread flour, 1/2 cup at a time, mixing in each addition before adding the next.
• turn the dough out a floured work surface, and knead until the dough is firm, smooth, and elastic, 8 to 10 minutes. form the dough into a compact ball, and place into an oiled bowl, turning the dough in the bowl to coat with oil. cover the bowl with a cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• punch down the dough, form into a loaf, and place seam side down into a greased 9x5 inch bread pan. cover the pan with a cloth, and allow to rise until nearly doubled in volume, about 45 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped, about 35 minutes. allow to cool before slicing.