Anise bread

Portion/Amount: 2 loaves
Source: Bakingsourdough.com
View all Bakingsourdough.com recipes

Anise bread

Ingredients:

Scalding:

Ingredient	Weight	Volume
Crushed rye	100 g / 3.5 oz	1 cup / 2 dl
Water	100 g / 3.5 oz	0.5 cup / 1 dl

Sourdough:

Ingredient	Weight	Volume
Sourdough starter / base	100 g / 3.5 oz	1 cups / 2 dl
Organic wheat flour	170 g / 6 oz	1.3 cups / 3 dl
Water	170 g / 6 oz	0.7 cups / 1.7 dl

Main dough

Ingredient	Weight	Volume
Rye flour	400 g / 14 oz	4 cups / 8 dl
Spelt flour (or organic wheat flour )	200 g / 7 oz	2 cups / 4 dl
Strong white bread flour	100 g / 3,6 oz	1 cups / 2 dl
Butter, room temperature	60 g / 2 oz	0,5 cups / 1 dl
Syrup	60 g / 2 oz	0,5 cups / 1 dl
Dark beer	500 g / 17.6 oz	2.5 cups / 5 dl
Active dry yeast	2 g / 0.07 oz	0.5 teaspoon
Salt	20 g / 0.7 oz	1 tablespoon

How to

For this recipe you will need a food processor with a dough hook and the sourdough and the scalding needs to be prepared 12 hours in advance. You also need two yeast baskets.

The baking is divided into four parts. Part one is about scalding, part two preparing the sourdough, part three processing the main dough and part four baking the bread in the oven.

Part one, Prepare the scalding. It takes about 12 hours for the scalding to be ready.

Boil the water.
Mix cruched rye and the water in a bowl and stir.
Cover the bowl with a towel and set aside for about 9-12 hours in room temperature.

Part two, feed the sourdough. It takes about 12 hours for the freshly fed sourdough to be ready.

If you have a digital kitchen scale a good idea is to set the bowl on the kitchen scale and add the ingredients one by one and reset the scale between each ingredient.

Mix sourdough base, flour and water and stir.
Cover with a towel. Let rise for about 9-12 hours in 20 - 26 degrees. When the dough has bubbles, it is ready.

Part three, process the main dough.

Heat the water to 40 degrees celsius
Mix sourdough, flour, active dry yeast, butter, honey and the heated water in the food processor bowl.
Run the food processor on low speed for five minutes and then let the dough rest for 5 minutes
Run the food processor on low speed for five minutes and then add salt and run the food processor for an additional two minutes.
Turn the dough out onto a lightly floured work surface using a scraper if necessary.
Dust the loaves with flour and cut the dough into two equal pieces
Put the dough into two lightly floured yeast baskets
Cover the bowl with a towel and set aside to rise at room temperature until it has doubled in size, about 3 to 7 hours.
Meanwhile, preheat the oven to 250C/475F and place a baking tray or a baking stone in the middle of the oven.

Part four, baking the bread.

Put a tray with a baking paper on top of the yeast baskets and gently turn it up side down. Remove the yeast baskets.
Bake the bread for ten minutes and then put a oven thermometer into the middle of the bread.
When the temperature of the bread reaches 97 degrees, the bread is ready.
Let the bread cool on a rack.

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