This bread has an interesting combination: medjool date provides a hint of natural sweetness, whole wheat flour and cracked wheat add more nutritional values and anise seeds give the bread an unique aroma.
Ingredients to make one 13x4x4 loaf:
Day one:
Preferment:
132g all purpose flour
43g whole wheat flour
111g water
Mix all the above ingredients. Cover and let it sit in room temp overnight.
Soaker:
83g water
83g cracked wheat, toasted in a skillet until slightly browned
Mix water and cracked wheat. Cover and let it sit overnight.
Day two:
Main Dough:
207g whole wheat flour
119g all purpose flour
1 tsp instant yeast
223g water
25g sugar
25g unsalted room temp butter
2 tbsp vital wheat gluten
10g salt
100g dried date, pitted
1½ tsp anise seed, toasted in a skillet until lightly browned
All of the preferment and soaker
1) Mix and knead all the ingredients together for the final dough, by hand or stand mixer. The dough should be soft and slightly sticky.
2) Let it rise in a warm spot until it is at least one and a half times of its size.
3) Shape and put in an oiled loaf pan and let it rise again at least one and a half times of its size. Or almost to the rim of the pan.
4) Bake in a preheated 350F oven for 45 mins.
