Rye Twists with Anise, Fennel and Orange

Ingredients

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

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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