Anise Buckwheat Bread

Anise Buckwheat Bread

Made  times
sueb 190

"Healthy buckwheat and flavorful anise seed are combined to make a hearty yeast bread with a licorice flavor!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 30 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Turn the dough out onto 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.
  5. 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.
  6. Preheat oven to 375 degrees F (190 degrees C).
  7. 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.



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 mis...

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...

Made this after step 1 in the bread maschine with gluten free white bread flour. I think I must have chosen a longvprogram, as the bread came out beautiful and not too moist! This could be due...

From around the web