MOROCCAN ANISE BREAD

"This is a free-form whole wheat bread perfumed with aniseeds. During Moroccan meals, chunks of this bread are used to scoop up food in place of using a utensil. This dough does not require kneading."

1 package active dry yeast
1 cup warm water, 105 - 115 degrees F
1 tablespoon sugar
1 cup milk, scalded and cooled to 105 - 115 degrees F
2 teaspoons salt
1 tablespoon aniseed
2 cups whole wheat flour
2 cups bread flour or all-purpose flour
Cornmeal for dusting

In large bowl, soften yeast in warm water; add the sugar, stir, and set aside for 5 minutes until yeast foams.

Add the milk, salt, and aniseeds. Add the whole wheat flour and then the bread flour, 1 cup at time, beating for 50 strokes until a smooth, soft dough forms. Scrape sides of bowl with spatula. Cover and let rise until doubled, about hour.

Lightly grease a baking sheet and sprinkle with cornmeal. Turn dough out onto prepared baking sheet and flatten (use oiled fingers) to 1-inch thickness. Let rise until doubled, about 1 hour.

Prick loaf all over with fork.

Preheat oven to 375 degrees F.

Bake for 30 to 35 minutes, until loaf sounds hollow when tapped. Baked loaf will have a free form, and be no more than 1 1/4 inches thick.

Tear into chunks or cut into squares to serve.

Makes 1 large loaf, about 2 pounds
Source: Great Whole Grain Breads by Beatrice A. Ojakangas