Rye Twists with Anise, Fennel and Orange

Ingredients

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