Cypriot Anise Bread by @cuisinovia

30 min
Medium

1 serving

🌾

160 g

Strong Flour

🌾

80 g

Whole Meal Flour

🧫

5 g

Instant Dry Yeast

🍯

21 g

Honey

💧

400 ml

Water

🌾

480 g

Strong Bread Flour

🌾

120 g

Whole Meal Flour

🍞

1 tsp

Instant Yeast

🌰

2 g

Mahleb Seeds

🌿

2 g

Anise Seeds

🧂

9 g

Salt

🫒

15 ml

Olive Oil

🫘

18 g

Sesame Seeds

⚫

3 g

Nigella Seeds

🌿

2 g

Cumin Seeds

Preparation Steps

  1. Step 1/18

    Crush 1 tsp mahleb seeds finely with the mortar and pestle.

    mahleb seeds
    🪨mortar and pestle

  2. Step 2/18

    Combine 160 g strong bread flour and 80 g wholemeal flour in a large mixing bowl.

    strong bread flour
    wholemeal flour
    🥣large mixing bowl
    ⚖️kitchen scale
    🥄wooden spoon

  3. Step 3/18

    Stir 1/2 tsp instant dry yeast and 1 tbsp honey into 400 ml room-temperature water.

    instant dry yeast
    honey
    water
    🫗measuring jug
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/18

    Pour the yeast water over the flour mixture without mixing it.

    water
    strong bread flour
    wholemeal flour
    🥣large mixing bowl

  5. Step 5/18

    Cover the bowl and leave the starter to rise at room temperature for 120 to 240 min.

    🥣large mixing bowl
    🧻clean kitchen towel

  6. Step 6/18

    Add the remaining 320 g strong bread flour and 40 g wholemeal flour to the risen starter.

    strong bread flour
    wholemeal flour
    🥣large mixing bowl
    ⚖️kitchen scale

  7. Step 7/18

    Add 1 tsp instant dry yeast, crushed mahleb seeds, 1 tsp anise seeds, and 1/2 tbsp salt.

    instant dry yeast
    mahleb seeds
    anise seeds
    salt
    🥣large mixing bowl
    🥄measuring spoons

  8. Step 8/18

    Knead the mixture for about 10 min until it becomes smooth, elastic, and only slightly tacky.

    🥣large mixing bowl
    🔪dough scraper

  9. Step 9/18

    Oil a clean large mixing bowl with 1 tbsp olive oil and place the dough inside.

    olive oil
    🥣large mixing bowl
    🥄measuring spoons

  10. Step 10/18

    Cover the dough and let it rise at room temperature for about 120 min, until doubled in size.

    🥣large mixing bowl
    🧻clean kitchen towel

  11. Step 11/18

    Alternatively, let the dough rise for 60 min and refrigerate it overnight for 480 to 720 min.

    🥣large mixing bowl
    🧻clean kitchen towel

  12. Step 12/18

    Line a baking tray with parchment paper and transfer the risen dough onto it.

    🍪baking tray
    📄parchment paper
    🔪dough scraper

  13. Step 13/18

    Shape the dough into a round or oval loaf, tucking the edges underneath to create surface tension.

    🍪baking tray
    🔪dough scraper

  14. Step 14/18

    Sprinkle 2 tbsp sesame seeds, 1 tsp nigella seeds, and optional 1 tsp cumin seeds over the shaped loaf.

    sesame seeds
    nigella seeds
    cumin seeds
    🍪baking tray
    🥄measuring spoons

  15. Step 15/18

    Cover the loaf and let it rise for 45 to 60 min until visibly puffy.

    🍪baking tray
    🧻clean kitchen towel

  16. Step 16/18

    Preheat the oven to 220°C (425°F) while the shaped loaf completes its final rise.

  17. Step 17/18

    Bake the loaf for 35 to 40 min until deeply golden and hollow-sounding when tapped underneath.

    🍪baking tray

  18. Step 18/18

    Transfer the baked bread to a wire rack and cool completely for at least 60 min before slicing.

    🧊wire rack
    🍪baking tray

Composition

Ingredients

Types

Leavening, Sweeteners, Liquids, Grains, Spices, Seasonings, Oils, Seeds

Ingredients

Strong flour, Whole meal flour, Instant dry yeast, Honey, Water, Strong bread flour, Instant yeast, Mahleb seeds, Anise seeds, Salt, Olive oil, Sesame seeds, Nigella seeds, Cumin seeds

Allergens

Gluten, Sesame

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

250 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 49g, Fat: 4g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 290mg, Iron: 2.4mg, Calcium: 45mg, Potassium: 125mg

Vitamins

Thiamin: 0.35mg, Folate: 85mcg, Vitamin E: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

18 steps

Equipments

Utensils

large mixing bowl, measuring jug, measuring spoons, kitchen scale, wooden spoon, mortar and pestle, dough scraper, baking tray, parchment paper, clean kitchen towel, wire rack

Appliances

oven, refrigerator

Type

Type

Type Of Dish

Bread, Side Dish, Snack

Occasions

Breakfast, Brunch, Tea Time, Holiday, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Cypriot, Mediterranean

Geographic

Cyprus, Eastern Mediterranean

Various

Aspect

Texture

Crusty, Chewy, Soft, Seeded

Flavors

Aromatic, Anise, Nutty, Mildly sweet, Earthy, Yeasty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Cool completely before storing,Keep in a paper bag or bread box,Store away from direct sunlight), fridge : 5 days (Wrap airtight to prevent drying,Reheat slices before serving), freezer : 90 days (Slice before freezing,Wrap airtight or use a freezer bag,Thaw at room temperature or toast from frozen)