This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.
A smooth-textured, gently sweet bread with a subtle pepper after taste. Makes for a nice fall afternoon nibble or dinner companion to any meal.
This recipe is inspired by an anise bread served by the restaurant proprietor at the Hotel Maela in Oaxaca, Mexico. It is loosely based on my Mom’s “Anise Orange Nut Rye Bread”.