Mystery Bread
Submitted by jacejace
Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.
YIELD
3 loavesPREP
15 minCOOK
45 minREADY
3 hrsThe “mystery” in this bread is the flavor. People will taste it and struggle to name what makes it different. Apple juice, pineapple juice, orange zest, crushed aniseed, cinnamon, and honey create a subtly sweet, aromatic loaf that’s unlike any standard sandwich bread.
Three flours give the crumb complexity. Unbleached all-purpose provides the gluten structure, whole wheat adds nuttiness and fiber, and buckwheat brings a distinctive earthy, almost chocolatey depth. The buckwheat is just half a cup, enough to taste but not enough to make the bread heavy or bitter.
Fruit juices replace the sugar you’d normally find in bread recipes. They feed the yeast, sweeten the dough, and add their own flavor. The pineapple juice in particular contributes a tropical tang that plays off the aniseed’s licorice notes in a way that keeps people guessing.
The final 5 minutes of baking directly on the oven rack after removing the pans is what gives these loaves their signature crispy, golden crust. The hot air circulating around all sides firms the exterior into something that crackles when you squeeze the loaf.
Pro Tips
- Warm the juice-water-spice mixture to 105°F to 115°F (40°C to 46°C). Too hot kills the yeast; too cool won’t activate it.
- Crush the aniseed before adding. Whole seeds won’t release their flavor as effectively in the dough.
- Let the dough rest 5 minutes after dividing before shaping into loaves. This relaxes the gluten and makes rolling easier.
- Cool completely before slicing. Warm bread compresses under a knife and tears.
Variations
- Replace the aniseed with fennel seed for a similar but slightly sweeter licorice note.
- Add ½ cup of raisins or dried cranberries to the dough during kneading.
- Brush the tops with an egg wash before baking for an even glossier crust.
Ingredients
Directions
Preheat Oven To 375℉ (190℃).
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 tablespoon 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 ½ C. Of Balance Of Unbleached Flour, ½ Cup At A Time, Beating With Wooden Spoon After Each Addition.
After Adding 4½ 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 Necessry, To Make A Smooth and Elastic Dough.
- Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat.
Cover Tighly With Plastic Wrap and Let Rise At Room Temperature (70 To 80 F. ) Until Doubled in Bulk.
(About 1 Hour 15 Min.)
- 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 inch Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sidesand Pressing Seams To Hold.
Place, Seam Side Down, in 3 Small Loaf Pans (7 ⅛ X 3 5/8 X 2¼ inch.) 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℉ (190℃). 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.
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