Anise Bread

4.7
(9)

A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread.

2
2
Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
1 hrs
Total Time:
2 hrs
Servings:
18
Yield:
3 small loaves

Ingredients

  • 4 cups rye flour

  • 2 teaspoons baking soda

  • ½ teaspoon salt

  • 1 ¼ cups buttermilk

  • 1 ¼ cups packed brown sugar

  • 1 cup white sugar

  • ½ cup light corn syrup

  • ½ cup molasses

  • 2 eggs

  • 1 tablespoon anise seed

  • 1 tablespoon melted butter

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.

  2. Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.

  3. Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.

Editor's Note

You can use yogurt in place of the buttermilk, or make a buttermilk substitute by mixing 1 1/4 cups of milk with 4 teaspoons of white vinegar and allowing it to stand for 15 minutes.

Nutrition Facts (per serving)

258 Calories
2g Fat
59g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 258
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 4%
Cholesterol 23mg 8%
Sodium 248mg 11%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 12%
Total Sugars 35g
Protein 3g
Vitamin C 0mg 1%
Calcium 63mg 5%
Iron 1mg 7%
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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