Recipe by sueb
"Healthy buckwheat and flavorful anise seed are combined to make a hearty yeast bread with a licorice flavor!"
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1 (.25 ounce) package
active dry yeast
whole wheat flour
1 1/2 cups
This makes an excellent (and moist) bread. I doubled the recipe to make two loaves and used all white whole wheat flour (no bread flour) and coarse salt. The recipe is very forgiving too - I missed the bit about kneading after mixing all of the ingredients together so I mixed and let rise for an hour. The dough rose nicely and I kneaded a bit before the second rise in the pans. Baked up perfectly at 375 for 35 min. When I make this again (and I will!) I'll leave out the anise. It was a nice flavor, but I'd like to try it without for a little more versatility in pairing. I'm sure other herb additions would work well too.
I have made this twice now and although I really like the flavour of it I can't seem to get it to rise very well. I followed the recipe to a tee and it rises really well at first and then when I form it into loaves it doesn't do as well... Makes for a very heavy loaf. Tasty, just not the best texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Anise Buckwheat Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 21
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The crust is crunchy and the center is moist. What’s not to love?