Sift the all-purpose and whole-wheat flours into a large bowl.
Dissolve the yeast in 275 ml (approximately 1 1/4 cups) of warm water and stir into the flour. Add the salt and 1 tablespoon of aniseed and knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and refrigerate overnight.
Transfer the dough to a floured surface and knead well. Divide the dough into 6 equal portions and shape each portion into a patty. Place the patties on a baking sheet (or two) lined with parchment paper and let rise for 30 minutes. Whisk the egg with 2 tablespoons of water and brush onto the patties. Sprinkle with the remaining aniseed and bake in an oven preheated to 180°C (approximately 350°F) for 15-20 minutes, until golden brown.