Rye Twists with Anise, Fennel and Orange

Ingredients

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

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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