Rye Twists with Anise, Fennel and Orange

Ingredients

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

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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