Anise Bread

Wedges of this absorbent bread are great with salads or to soak up the delicious sauce
from a tagine (a Moroccan main course made with a highly-seasoned sauce).


2 cups lukewarm water
1/4 tsp honey
1 pkg active dry yeast
3 1/2 cups bread flour
1 cup whole wheat flour
1/2 tsp salt
1 Tbsp anise seeds
1 tsp sesame seeds
2 to 3 Tbsp vegetable oil
3 Tbsp cornmeal

Combine 1/4 cup lukewarm and the honey.  Mix in yeast and let rest for fifteen
minutes.  In a large mixing bowl, combine flours, salt and seeds.  Add yeast mixture and
enough lukewarm water (about 1 1/2 cups) to form a stiff dough.  Turn dough out onto
a slightly floured surfaced and knead until dough is smooth and elastic, about 15
minutes.  Add a small amount of flour if neccesary to prevent sticking.  (If using an
electric mixer with a dough hook, knead 7 to 8 minutes on low speed.)  Form dough
into 2 balls and let stand for 5 minutes.  Lightly oil the surface of each ball of dough. 
Flatten each ball into a disk about 5" in diameter. Sprinkle baking sheet with cornmeal
and place both loaves on sheet.  Cover loosely with a damp towel and let rise for about 2
hours.  (To see if dough has fully risen, gently poke dough with finger.  If the dough
does not spring back, it is ready for baking.) Preheat oven to 400°F.  Prick each loaf deeply
with a fork 2 or 3 times.  Place baking sheet on center rack of oven and bake for 12
minutes.  Lower oven heat to 300°F and bake until bread sounds hollow when tapped,
about 30 to 40 minutes more.  Remove loaves to a rack and let cool before cutting into
wedges.

Per serving:  182 cal, 6 g prot, 103 mg sod, 33 g carb, 3 g fat, 0 mg chol, 16 mg calcium

Hint:  Since flours differ in their ability to absorb moisture, it is difficult to give the exact
amount of water.  If the dough is too sticky, add a bit more flour; if too stiff, add a small
amount of water.