WHOLE WHEAT BREAD WITH CARAWAY AND ANISE

Whole Wheat Bread with Caraway and Anise image

To be honest I almost always use my bread maker to prep my bread doughs (although I never bake in the machine as I hate the holes it leaves). There are still times however when I enjoy doing it in the time honored way. Usually that happens on cold fall and winter days. It's always satisfying to turn out a lovely "artisan" loaf that never seems to last 24 hrs at most.

Provided by Annacia * @Annacia

Number Of Ingredients 11

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Ingredients

2 tablespoon(s) honey
2 1/4 teaspoon(s) dry yeast
1 cup(s) warm water (100° to 110°)
1 teaspoon(s) water
1 - large egg
2 1/3 cup(s) all-purpose flour, divided (about 10 1/2 ounces)
1 cup(s) whole wheat flour (about 4 3/4 ounces)
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) caraway seeds, divided
1/2 teaspoon(s) aniseed
- cooking spray

Steps:

Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Combine 1 teaspoon water and egg, stirring well with a whisk.
Place 1 tablespoon egg mixture in a small bowl. Cover and chill. Add remaining egg mixture to yeast mixture.
Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch the dough down; cover and let rest for 5 minutes. Divide dough in half and working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface. Twist ropes together, and pinch ends to seal. Place dough in an 8-inch loaf pan coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.
Preheat oven to 375°. Uncover dough and brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds. Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.