- 2
Ingredients
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 2 tablespoons sugar
- 1 tablespoon crushed fennel seed
- 1 tablespoon crushed anise seed
- 1 teaspoon salt
- 2 cups buttermilk, ale or beer, warmed
- 2 tablespoons melted butter
- 2 cups light or medium rye flour
- 3 to 3 1/2 cups bread or all-purpose flour
- butter to brush hot loaves
Preparation
Step 1
In a large bowl, dissolve the yeast in the warm water; add the sugar and let stand for 5 minutes until the yeast foams. Add the fennel seed, anise seed, salt, butter, and buttermilk. Stir in the rye flour and beat well. Stir in the bread flour until the dough is stiff. Let stand, covered, for 15 minutes.
Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Clean the bowl, lightly grease it, and add the dough to the bowl, turning to grease all sides. Cover with a towel and let rise in a warm place until doubled, about 2 hours.
Lightly grease 2 baking sheets.
Turn the dough out onto a lightly oiled surface. Divide into 2 parts. Shape into 2 loaves and place on baking sheets with the smooth sides up. Let rise until almost doubled, about 45 minutes. Slash the loaves, making a cross on top, using a sharp knife.
Preheat the oven to 375 degrees.
Bake for 25 to 30 minutes until the loaves sound hollow when tapped. Brush with melted butter while hot and cool on racks.