25 g yeast
1 tbs. sugar
1 tbs. salt
8 dl cold water
1 tbs. fennel seed, crushed
1 tbs. anise powder
1 tbs. angelica seed, crushed
1½ l. flour, (1/3 rye flour,
rest wheat)

SEASONED BREAD
Mix the water, yeast, sugar, salt and the 3 spices thoroughly. Add flour a little at a time and mix it in very gently. Use a mixer if possible. The dough has to be soft. Cover the dish with cling-film and leave overnight in the refrigerator or for at least 8 hours.
   Pre-heat the oven to 180 C. Line two baking sheets with baking paper. Use two spoons for taking the dough directly from the dish. There can be 9-12 buns on each baking sheet). Sprinkle a mix of fennel and angelica seeds on top of the buns and place immediately in the oven. (Two trays of buns can be baked at one time in a convection oven). Bake for about 15-20 minutes.