Sourdough Whole Wheat Bread with Caraway & Star Anise

Ingredients:

• 230g ripe sourdough starter

• 413g (1 1/2 to 1 3/4 cups) warm water (100 F)

• 60g (4 tbsp) honey/maple syrup

• 596g all purpose flour

• 254g whole wheat flour

• 14g (2 1/2 tsp)kosher salt

• 4g (2 tsp) caraway seeds, divided

• 1 tsp ground star anise or aniseed

• 2 large eggs, beaten

• 2 tsp water

• 2 tsp instant yeast, optional

• cooking spray or oil

• In a large bowl, add all purpose flour, whole wheat flour, salt, 1 tsp caraway seeds, ground star anise or aniseed and instant yeast, if using. Stir to combine.

• In the bowl of a stand mixer, add sourdough starter and 354g (1 1/2 cups) of warm water. Whisk to dissolve the starter.

• Reserve 2 teaspoons of the beaten eggs in the refrigerator for brushing on loaves before baking.

• Stir in the honey or maple syrup and egg to the starter mixture.

• With the dough hook attachment, add flour mixture in portions, and mix on low sped until no flour remains. If the dough is too stiff, slowly drizzle in the 1/4 cup of remaining water. This should be a soft, but not wet dough. Increase the speed to medium (mark 4-5) and knead dough for 5 minutes.

• Coat a large bowl with cooking spray or oil and place dough in bowl, cover and let proof for 3 to 4 hours if no yeast is used in dough or for 1 to 1 1/2 hours if yeast is used.

• Coat two 9-inch loaf pans with cooking spray or oil.

• Gently deflate dough, cover and rest for 5 minutes.

• Divide dough into 4 equal portions. Roll each portion into a 12-inch rope. Twist two dough ropes together and pinch ends to seal. Place seal side down into bread pan.

• Repeat this process with the other two pieces of dough rope. Cover pans and let dough rise for 2 to 2 1/2 hours if no yeast is used or for 40 to 50 minutes if yeast is used.

• As dough is nearing the end of its proofing, heat oven to 375 F (350 F for convection). Once dough has risen to twice its size, brush loaves with the reserved egg mixture. Sprinkle the remaining 1 teaspoon caraway seeds onto the loaves.

• Place pans in the oven and bake for 30 to 35 minutes until loaves are brown and register an internal temperature of 190 F.

• Let loaves cool for 5 minutes in pan before removing to wire rack and allow to cool completely before cutting.

Yields: 2 loaves

Notes&Tips:

• Sourdough Whole Wheat Bread with Caraway and Star Anise is a bread that you would enjoy and come back to again and again.

• I have tried different add on to this bread. Fennel and Star Anise is another favorite. You can use herbs iso the spices, too. Or chopped nuts and seeds.

• This bread can be toasted for breakfast or used as the base for your sandwiches.

• For me, just dabbing some butter on is my ultimate comfort. And don't worry about the spices being too strong, as it's only a subtle taste, and you'll crave for more of it.