Recipe: Lemon Anise Bread (braided yeast bread using whole wheat flour)

LEMON ANISE BREAD

3 to 3 1/2 cups unbleached all-purpose flour, divided use
2 pkgs. active dry yeast
1 1/2 tsp. crushed anise seed
1 tsp. ground cinnamon
1 1/2 cup milk
1/2 cup honey
1/4 cup butter
2 eggs
1/4 cup lemon juice
2 tsp. grated lemon rind
1 cup wheat germ
2 1/2 cups whole wheat flour
Sugar and cinnamon mixture (for sprinkling on top)

Mix 2 cups all-purpose flour, yeast, anise seed and cinnamon; set aside.

In saucepan, heat milk, honey and butter until butter melts, stirring constantly. Cool to lukewarm, then add to dry ingredients.

Add eggs, lemon juice and rind. Beat at low speed of electric mixer 1/2 minute. Beat at high speed 3 minutes.

By hand mix in wheat germ, wheat flour and as much of the remaining all-purpose flour as you can mix in with spoon. Knead on floured surface for a smooth, stiff dough, 8 to 10 minutes. Divide in half. Let rise 10 minutes.

Divide each half into 3 pieces. Roll into a 16-inch ropes. Braid, turn ends under, place on greased cookie sheet. Rise 45 minutes.

Bake in a preheated 375 degree F oven for 30 minutes or until brown.