A healthy choice for bread lovers!!

Julie
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine whole wheat flour and yeast in a large bowl. Stir in sugar, baking soda, baking powder, and water. Stir in anise seeds. Let dough stand in warm area for 1 hour, letting bread rise.

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  • Knead bread and put in 2 regular loaf pans. Brush tops with beaten egg whites.

  • Bake at 400 degrees F (205 degrees C) for 50 minutes. Enjoy!

Nutrition Facts

128.7 calories; 5 g protein; 27.4 g carbohydrates; 0 mg cholesterol; 172.6 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2004
Light and moist. Rises well. Be careful not to spread too much of the egg whites in step 2. (Crust became very hard) Tried it w/o seed; substitute Walnuts and Anise Extract. Read More
(12)

Most helpful critical review

Rating: 1 stars
06/06/2003
I follow recipes EXACTLY as written. Unfortunately this one didn't say to oil the pans. It also didn't say to let the dough rise a second time before placing in the oven which I didn't. Mine came out over cooked (just about burned and I cooked it at a lower temp and shorter time). This brick-hard loaf will go to the dogs. If the recipe was a little more detailed it might be worth the effort. Read More
(15)
11 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
01/15/2004
Light and moist. Rises well. Be careful not to spread too much of the egg whites in step 2. (Crust became very hard) Tried it w/o seed; substitute Walnuts and Anise Extract. Read More
(12)
Rating: 1 stars
06/06/2003
I follow recipes EXACTLY as written. Unfortunately this one didn't say to oil the pans. It also didn't say to let the dough rise a second time before placing in the oven which I didn't. Mine came out over cooked (just about burned and I cooked it at a lower temp and shorter time). This brick-hard loaf will go to the dogs. If the recipe was a little more detailed it might be worth the effort. Read More
(15)
Rating: 4 stars
01/15/2004
Light and moist. Rises well. Be careful not to spread too much of the egg whites in step 2. (Crust became very hard) Tried it w/o seed; substitute Walnuts and Anise Extract. Read More
(12)
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Rating: 2 stars
03/14/2003
I ended up changing a lot about this recipe and it still didn't taste that great. I used 4 cups wheat and 2 cups white flour and cut the amount of anise seed to 2 tablespoons from 1/4 cup as it's an expensive and strong spice. It still was too much anise and overpowers the taste of the wheat. Don't try this recipe it's a waste of flour! Read More
(11)
Rating: 5 stars
06/22/2009
It just came out from the oven perfectly fine!!!! Here are the changes that I've made: - I halve the recipe(which doesn't really matter) I left out the anise AND I started off with proofing the yeast using the first 1/4cup water(lukewarm) together with 1/4teaspoon of the 1/4cup sugar for 5-10 minutes. Then added this yeast mixture into the remaining 1cup water. STIRRED WELL. Then added the flour mixture (flour b.s b.p sugar AND a pinch of salt) into the yeast mixture a little at a time stirring until just the right consistency for kneading (till the dough doesn't stick to your fingers). Kneaded for 15 minutes (using hand) and let it rise for 1st time about an hour (or doubled in size) and lightly punched down reshaped a little and rise 2nd time for 45-60 min (or doubled in size). It only took 30minutes to bake in a 400F oven. By the way I think the baking soda gives it a slight odd flavor. Read More
(7)
Rating: 4 stars
08/21/2007
In my searches for a simple 100% whole wheat bread this recipe fit the bill. I left out the anise for a plain hearty bread that makes great toast. Do let it rise a second time before baking though. Read More
(4)
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Rating: 1 stars
02/12/2004
I didn't check the reviews before I made this and therefore did exactly what the recipe called for until I realized that it did not say to let it raise a second time in the pan. I quickly checked the reviews and said oops maybe I should have read these before I started. It seems that the only way this bread is good is if you change the entire recipe. There are a lot of low fat wheat bread recipes out there that you don't need to be a chef to figure out how to make it tast good. I will not be making this again. Read More
(4)
Rating: 3 stars
09/11/2006
Taking the other reviews into account I allowed the bread to rise a second time and it only cooked 30 minutes on 375. The second loaf was done in a round pan and turned out better. I thought it would rise a little more but it tastes good and I can use it for sandwiches. I used oats instead of anise seed and my 18 mos. old son likes it. Check out my picture I submitted. Thanks! Have a great day! Read More
(3)
Rating: 1 stars
06/01/2006
From now on I will read the reviews. This recipie is almost worthless. The dough is hard to work with and I would change the recipe to halve the yeast and anise and drop the cooking temp to 350 after 10 minutes and take the loaves out after 30 minutes. I'm not sure how the ratings given add up to the 4 stars I see displayed beside this recipe. Read More
(1)
Rating: 4 stars
10/07/2017
I read several reviews and knew to grease the pans and knead the bread and allow to rise at least twice. I appreciate a whole wheat recipe that didn't use 50%-75% regular flour...100% whole wheat!!! I cooked at 400 for 50min but all my other bread recipes use 350...so next time I'll stick with 350. My bread came out too toasty...thick crust. However the bread inside was delicious!!! I added an egg per loaf for the mix and skipped the addition of seeds or nuts. After my next ettempt @350 degrees I'll try adding nuts seeds or raisins and have more fun with those. Read More