Rye Twists with Anise, Fennel and Orange

Ingredients

  • Cornmeal
  • 2 tablespoons aniseed
  • fennel seeds
  • 3 envelopes dry yeast
  • 1 tablespoon fennel seeds
  • 2 ½ teaspoons salt
  • 2 ½ cups whole grain rye flour
  • + 6 more ingredients
    • 2 tablespoons grated orange peel
    • 2 cups water
    • 3 ½ cups bread flour
    • 6 tablespoons vegetable oil
    • 10 tablespoons unsulfured (light) molasses
    • aniseed

Place aniseed and fennel seeds in self-sealing plastic bag; close bag. Using mallet, pound seeds until coarsely crushed. Place warm water in large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix 1/...

View full recipe at Epicurious

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