Spice Bread with Yeast

Melt the yeast and salt in the water. Coarsely grind the coriander, anise and fennel or grind them together with the wheat. Whole caraway seeds. Mix all the spices with the wheat flour and add the yeast water to make a soft dough. Knead extensively with a food processor until the dough separates from the baking bowl. Let rise for 40-60 min with the lid closed until about doubled in volume.

Grease the baking sheet accurately. Briefly knead the dough one more time, divide into three parts and shape. Or also fill into greased loaf pans.

Mix the egg and brush the loaves with it. Now sprinkle with the nuts or wheat bran and press lightly until smooth.

Leave to rise for another 10-20 minutes.

Place the bread on the lowest shelf in the cold oven and bake at 200 °C for 50-60 minutes.

Put a shallow fireproof dessert bowl with boiling hot water on the bottom of the oven to help the bread rise. The breads can be cut 3-4 hours after baking.

half an hour

Resting time

70 min

Baking time

1 hour

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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