Anise Buckwheat Bread

Anise Buckwheat Bread

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    3 h 30 m
Recipe by  sueb

“Healthy buckwheat and flavorful anise seed are combined to make a hearty yeast bread with a licorice flavor!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 loaf



  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. 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. 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. 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. 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. Preheat oven to 375 degrees F (190 degrees C).
  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.

Share It

Reviews (3)

Rate This Recipe


This makes an excellent (and moist) bread. I doubled the recipe to make two loaves and used all white whole wheat flour (no bread flour) and coarse salt. The recipe is very forgiving too - I missed the bit about kneading after mixing all of the ingredients together so I mixed and let rise for an hour. The dough rose nicely and I kneaded a bit before the second rise in the pans. Baked up perfectly at 375 for 35 min. When I make this again (and I will!) I'll leave out the anise. It was a nice flavor, but I'd like to try it without for a little more versatility in pairing. I'm sure other herb additions would work well too.



I have made this twice now and although I really like the flavour of it I can't seem to get it to rise very well. I followed the recipe to a tee and it rises really well at first and then when I form it into loaves it doesn't do as well... Makes for a very heavy loaf. Tasty, just not the best texture.

love to cook

love to cook

Made this after step 1 in the bread maschine with gluten free white bread flour. I think I must have chosen a longvprogram, as the bread came out beautiful and not too moist! This could be due to, to using gf flour and keeping the water amount the same. We love the licorice flavour,

More Reviews

Similar Recipes

Whole Wheat Bread II

Whole Wheat Bread II

Herb Batter Bread

Herb Batter Bread

Mozzarella Basil Bread

Mozzarella Basil Bread

Italian Easter Bread (Anise Flavored)

Italian Easter Bread (Anise Flavored)

Bread Bowls I

Bread Bowls I

Fabulous Homemade Bread For the Food Processor

Fabulous Homemade Bread For the Food Processor


Amount Per Serving (16 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 2.3 g
  • 4%
  • Carbs
  • 22.9 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 147 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Whole Wheat Bread II


next recipe:

Bread Bowls I