Anise Buckwheat Bread

Directions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   Preheat oven to 375 degrees F (190 degrees C).
7. 7
   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.