Anise and Pine Nut Bread

Name: Anise and Pine Nut Bread
Total time: 1 h 50 min
Yield: 1
Ingredients: 0.75 ounce Fresh yeast (OR 6 g dried yeast); 3.5 cups All purpose flour; 0.5 teaspoon Sea salt; 4 tablespoons olive oil; All purpose flour (for the work surface); 0.5 teaspoon Aniseed powder; 0.5 cup pine nut (chopped); olive oil (for brushing)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 50 min.

Ready in

Calories:

219

calories

Calories

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Nutritional values

1 loaf contains
(Percentage of daily recommendation)

Calorie	219 kcal	(10 %)
Protein	5.1 g	(5 %)
Fat	8.77 g	(8 %)
Carbohydrates	29.6 g	(20 %)
Sugar added	0 g	(0 %)
Roughage	1.29 g	(4 %)

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more nutritional values

Vitamin A	8.1 mg	(1,013 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.08 mg	(1 %)
Vitamin B₁	0.48 mg	(48 %)
Vitamin B₂	0.25 mg	(23 %)
Niacin	3.8 mg	(32 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	108.19 μg	(36 %)
Pantothenic acid	0.4 mg	(7 %)
Biotin	0.37 μg	(1 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	0.02 mg	(0 %)
Potassium	57.19 mg	(1 %)
Calcium	6.64 mg	(1 %)
Magnesium	9.49 mg	(3 %)
Iron	2.12 mg	(14 %)
Zinc	0.4 mg	(5 %)
Saturated fatty acids	1.49 g
Cholesterol	0 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

loaf

Ingredients: ¾ ounce
Fresh yeast (OR 6 g dried yeast); 3 ½ cups
All purpose flour; ½ teaspoon
Sea salt; 4 tablespoons
olive oil; All purpose flour (for the work surface); ½ teaspoon
Aniseed powder; ½ cup
pine nut (chopped); olive oil (for brushing)

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Preparation steps

Stir the yeast into approx. 200 ml lukewarm water. Mix the flour with the salt in a bowl. Add the yeast solution and the olive oil and knead to a smooth dough using the dough hooks on an electric mixer so that it comes away from the edge of the bowl. If necessary, vary the amount of water a little. Cover and leave in a warm place for around 45 minutes until it doubles in volume.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a baking tray with grease-proof paper.

Thoroughly knead the dough again on a floured work surface, incorporating the anise and pine nuts in the process. Flatten to a large oval (approx. 2 cm thick) and place on the baking tray.

Lightly score the surface with a diamond, rhombus or hash sign. Brush with olive oil and bake in the oven for approx. 35 minutes until golden brown.