Whole Wheat Bread with Caraway and Anise

Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.

Combine 1 teaspoon water and egg, stirring well with a whisk.

Place 1 tablespoon egg mixture in a small bowl. Cover and chill.

Add remaining egg mixture to yeast mixture.

Lightly spoon flours into dry measuring cups; level with a knife.

Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Divide dough in half. Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface. Twist ropes together, and pinch ends to seal.

Place dough in an 8-inch loaf pan coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.

Preheat oven to 37

Uncover dough.

Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.

Bake at 375 for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped.

Remove from pan; cool on a wire rack.