Serving Size : 3
2 tablespoon Dry Yeast
1/4 cup Nonfat Dry Milk
2 teaspoon Anise Seed Crushed
5-1/2 cups Unbleached Flour
1/2 cup No Sugar Apple Juice
3/4 cup Unsweetened Pinapple Juice
1-1/4 cups Water
2 teaspoons Freshly Grated Orange Rind
1/2 teaspoon Cinnamon
1 tablespoon Honey
1 tablespoon Oleo
1/2 cup Whole-Wheat Flour
1/2 cup Buckwheat Flour
1/2 teaspoon Unsalted Corn Oil Margarine For Pans OR Use Spray
In A Large Mixing Bowl, Combine Yeast, Milk, Aniseed and 2 cup Unbleached Flour.
In A Saucepan, Combine Juices, Water, Orange Rind, Cinnamon, Honey and 1 T. Oil. Heat Until Warm. (105 To 115 F.) Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With Plastic Wrap and Let Stand For 10 Min.
Add Whole-Wheat Flour, Buckwheat Flour And All But 1/2 cup Of Balance Of Unbleached Flour, 1/2 Cup At A Time, Beating With Wooden Spoon After Each Addition. After Adding 4-1/2 cup Of Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up and Turn Onto Lightly Floured Board and Knead, Adding Balance Of Flour, If Necessary, To Make A Smooth and Elastic Dough.
Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover Tightly With Plastic Wrap and Let Rise At Room Temperature (70 To 80 F.) Until Doubled in Bulk. (About 1 Hour 15 Min.) Preheat Oven To 375 F.
Punch Dough Down. Transfer To Board and Cut Into 3 Equal Parts. Cover With Waxed Paper and Let Dough Rest For 5 Min.
Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold. Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2-1/4 in.) Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap and Let Rise At Room Temperature Until Doubled in Bulk. (About 1 Hour.)
Gently Remove Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From Pans. Place Back in Oven Directly On Rack and Bake For 5 Min. More. Loaves Should Be Crispy and Golden Brown. Let Cool Thoroughly Before Slicing.