Moroccan Aniseed Bread

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon sugar
• 1 cup milk
• 2 teaspoons salt
• 1 tablespoon anise seed
• 2 cups whole wheat flour
• 2 cups bread flour

1. In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes.
2. Add milk, salt, and aniseed.
3. Add the flour and beat for 50 strokes until a mooth soft dough forms.
4. (it may be a sticky dough).
5. Cover and let rise until double.
6. On a baking sheet with oiled fingers flatten to 1" thickness.
7. Let rise until doubled, about 1 hour.
8. Prick loaf all over with fork.
9. Bake at 375F for 35-40 minutes.

active dry yeast, water, sugar, milk, salt, anise seed, whole wheat flour, bread flour

Taken from www.food.com/recipe/moroccan-aniseed-bread-405586 (may not work)