Anise Zwieback
- water roux
- 1/4 cup unbleached white flour
- 1/2 cup water
- yeast dough
- 1/2 cup water 1/2 to 3/4 cup
- 2 cups unbleached white flour 350 g
- 1 cup wholewheat flour
- 1 TBS molasses
- 2.5 tsp dry yeast
- 1 tsp salt
- 1 tbsp anise seeds
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Make the water roux according to our recipe and put aside to cool it down
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In a bowl of your food processor or bread machine (use dough making program) combine all the ingredients and knead at low speed for 10 minutes to a soft, sticky dough
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Continue kneading increasing the speed and continue beating the dough for 10 minutes until it becomes a smooth elastic dough. Add them in a loaf form ( we are using silicon forms)
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Let it proof for 40 minutes until the dough doubles in size. If you want to make, smaller Zwiebacks remove the loaf and make one big roll.
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Preheat oven to 400 F and put in the oven and turn heat down to 375F and back for 30 min and let rest for 10 min without heat. Let cool for 1 hour on the cooling rack. An excellent bread showed here in the photo.
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Cut into slices and put on a rack.
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Bake at 350 for 30 min then turn them and put them for another 30 min or more until the color is beautiful gold toasted. Monitor the intensity frequently. Turn off and let rest 10 min in the oven then remove and let cool on a cooling rack.
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The best storage in a cellophane bag and keep on a dry, cool place. It will stay dry and crisp.
If you want to make smaller zwiebacks then cut the dough into 2 or 3 pieces and roll and bake them similar as in the Japanese Milk bread. Each section can be cut along the shorter side.
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