Whole Wheat Bread with Caraway and Anise
Discover the rustic charm of homemade *Whole Wheat Bread with Caraway and Anise*, a hearty and aromatic loaf that brings flavor and nutrition to your table. This bread combines the wholesome goodness of whole wheat flour with the warm, earthy notes of caraway and the subtle licorice-like sweetness of anise. Sweetened with a touch of honey and enriched with olive oil, it strikes the perfect balance between healthful and indulgent. Ideal for sandwiches, a breakfast spread, or even as a standalone snack, this golden-brown loaf is surprisingly easy to make, featuring a straightforward technique of kneading and two gentle rises. Whether you're an experienced baker or a beginner, this recipe will fill your kitchen with the comforting aroma of fresh-baked bread while delivering the joy of a truly versatile homemade staple.
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 1.5 teaspoons Caraway seeds
- 1 teaspoon Anise seeds
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (about 110°F/43°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, caraway seeds, anise seeds, and salt. Mix until evenly distributed.
In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5 minutes, or until it becomes frothy.
Stir the honey and olive oil into the yeast mixture.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon or your hands until the dough comes together.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic.
Place the dough in a large, lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1.5 hours, or until it has doubled in size.
Punch down the dough and transfer it back to the floured surface. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover the loaf pan with a towel and let the dough rise again for about 30–45 minutes, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the bread for 30–35 minutes, or until the loaf sounds hollow when tapped on the bottom and has a golden brown crust.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 367 mg | 16% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.4 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
