Best 5 Anise Buckwheat Bread Recipes

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Indulge in the delightful aroma and unique flavor of anise buckwheat bread, a culinary creation that seamlessly blends the nutty earthiness of buckwheat with the sweet, aromatic essence of anise. Discover a collection of carefully curated recipes that showcase the versatility of this extraordinary bread. From the classic anise buckwheat loaf, a staple in many households, to creative variations like the chocolate buckwheat bread, a decadent treat that combines the richness of chocolate with the wholesome goodness of buckwheat, and the savory buckwheat onion bread, a delightful symphony of flavors that pairs perfectly with soups and stews. Whether you're a seasoned baker or just starting your culinary journey, these recipes will guide you effortlessly through the process of crafting this exceptional bread, ensuring a delicious and satisfying outcome every time.

Check out the recipes below so you can choose the best recipe for yourself!

ANISE BREAD



Anise Bread image

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

Provided by Sonoran Sweetheart

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 2h

Yield 18

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 258.1 calories, Carbohydrate 59.1 g, Cholesterol 23 mg, Fat 1.7 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 248.4 mg, Sugar 34.5 g

YEASTED BUCKWHEAT BREAD



Yeasted Buckwheat Bread image

This recipe makes a large 1 1/2-pound buckwheat loaf.

Provided by seattlelove

Categories     Bread     Yeast Bread Recipes

Time 3h15m

Yield 12

Number Of Ingredients 10

¾ cup water
¼ cup vegetable oil
¼ cup sour cream
1 egg
1 egg yolk
2 ¼ teaspoons active dry yeast
2 ⅔ cups bread flour
¾ cup buckwheat flour
1 tablespoon white sugar
¾ teaspoon salt

Steps:

  • Combine water, vegetable oil, sour cream, egg, and egg yolk in the bread machine.
  • Combine yeast, bread flour, buckwheat flour, sugar, and salt in a bowl. Add to wet ingredients in bread machine all at once.
  • Run the Bread cycle. Remove bread from the machine after the cycle is done and cool bread on a wire rack.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 26.2 g, Cholesterol 34.7 mg, Fat 7 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 156.6 mg, Sugar 1.4 g

ITALIAN ANISE BREAD



Italian Anise Bread image

My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.

Provided by Lindsey Elizabeth

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 10h

Yield 20

Number Of Ingredients 8

12 ⅜ cups all-purpose flour
2 cups white sugar
5 tablespoons anise seed
½ cup warm water
2 (.25 ounce) packages active dry yeast
2 cups warm milk
8 eggs, at room temperature
½ cup butter, melted

Steps:

  • Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
  • Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
  • Grease and flour 6 loaf pans.
  • Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g

ANISE EASTER BREAD BREAD MACHINE LOAF



Anise Easter Bread Bread Machine Loaf image

just made this recipe today...came out too high first time, adjusted it and second loaf is perfect.....I couldn't be happier... I make this on dough cycle too or the Kitchen Aid , after rise is done, I form into a loose braid let rest for 45 to 60 minutes, brush with melted butter, then bake 350 degrees, 30 minutes. Glaze with a thick confectioners sugar and cream frosting , and sprinkle toasted almonds on top, or sprinkles.

Provided by andypandy

Categories     Breads

Time 3h10m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 11

3/4 cup warm whole milk or 2 percent milk
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2 teaspoons anise flavoring (or 3 tsp. if desired)
1 teaspoon salt
1/3 cup granulated sugar
1/2 cup soft room temp. butter
3 1/2 cups all-purpose flour
2 teaspoons gluten (optional)
1 1/2 teaspoons active dry yeast

Steps:

  • Place in order of your manufacturers instructions for your bread machine (makes 1 1/2 pound loaf).
  • Place on sweet bread setting, light crust.
  • Checking as mixing that it forms a smooth slight tacky ball of dough.
  • If dough is sloppy, add a tsp, flour at a time.
  • If dough is too hard like, add a tsp milk, at a time.
  • Although at this time I did not have to adjust my dough upon mixing.
  • Remove when completed baking, to a wire rack.
  • Cool thoroughly before cutting with a serrated bread knife, or before storing.

Nutrition Facts : Calories 214.7, Fat 8.4, SaturatedFat 4.8, Cholesterol 63.9, Sodium 229.5, Carbohydrate 29.5, Fiber 0.9, Sugar 5.6, Protein 5

ANISE BUCKWHEAT BREAD



Anise Buckwheat Bread image

Healthy buckwheat and flavorful anise seed are combined to make a hearty yeast bread with a licorice flavor!

Provided by sueb

Categories     White Bread

Time 3h30m

Yield 16

Number Of Ingredients 12

⅓ cup buckwheat groats
⅔ cup water
1 (.25 ounce) package active dry yeast
½ cup water
½ cup bread flour
½ cup water
2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
1 cup whole wheat flour
1 tablespoon anise seed
1 ½ cups bread flour

Steps:

  • Place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat, and bring to a boil. Reduce the heat to low, and simmer the buckwheat until the grains have softened, about 10 minutes. Remove from the heat and set aside.
  • Whisk together the yeast, 1/2 cup of water, and 1/2 cup of bread flour in a bowl, and let stand until the mixture is frothy, about 10 minutes.
  • In a separate large bowl, stir together the 1/2 cup of water with vegetable oil, honey, salt, whole wheat flour, and anise seed to make a thick, smooth batter. Mix in the yeast mixture and the cooled buckwheat groats. Stir in the remaining 1 1/2 cups of bread flour, 1/2 cup at a time, mixing in each addition before adding the next.
  • Turn the dough out onto a floured work surface, and knead until the dough is firm, smooth, and elastic, 8 to 10 minutes. Form the dough into a compact ball, and place into an oiled bowl, turning the dough in the bowl to coat with oil. Cover the bowl with a cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Punch down the dough, form into a loaf, and place seam side down into a greased 9x5 inch bread pan. Cover the pan with a cloth, and allow to rise until nearly doubled in volume, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped, about 35 minutes. Allow to cool before slicing.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 19.8 g, Fat 2.3 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 147.1 mg, Sugar 2.2 g

Tips:

  • Choose the right buckwheat flour. For the best results, use a fine-ground buckwheat flour. This will give your bread a lighter and more tender texture.
  • Toast the buckwheat flour before using. Toasting the buckwheat flour will bring out its nutty flavor and make it more digestible. To toast the flour, spread it in a thin layer on a baking sheet and bake at 350°F for 10-15 minutes, until it is fragrant and golden brown.
  • Use a combination of flours. Buckwheat flour can be used on its own to make bread, but it is often combined with other flours, such as wheat flour or rye flour. This will help to improve the bread's texture and flavor.
  • Let the dough rise in a warm place. The dough should rise in a warm place, such as a sunny windowsill or in a turned-off oven, until it has doubled in size. This will take about 1-2 hours.
  • Bake the bread at a high temperature. Buckwheat bread should be baked at a high temperature, such as 400°F, for 30-40 minutes. This will help to give the bread a crispy crust and a chewy interior.

Conclusion:

Buckwheat bread is a delicious and nutritious bread that is easy to make at home. It is a good source of fiber, protein, and antioxidants. Buckwheat bread can be enjoyed on its own, or it can be used to make sandwiches, toast, or croutons. With its unique flavor and texture, buckwheat bread is a great addition to any meal.

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