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1
Soak the raisins in hot water for 10 minutes, then drain well and let cool thoroughly. In a large bowl, thoroughly stir together the white and rye flours, anise seeds, yeast, salt, ginger, cinnamon, cloves, and allspice. In another bowl or measuring cup, thoroughly whisk the honey and orange zest into the water. Vigorously stir the mixture along with the crystallized ginger and raisins into the bowl with the flours, scraping down the bowl sides and mixing just until the dough is thoroughly blended. If the dough is too dry to mix together, gradually add in just enough more ice water to facilitate mixing, as the dough should be stiff. If necessary, add in more white flour to stiffen it. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours.
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2
Vigorously stir the dough, adding enough more flour to yield a very stiff consistency. Turn it out into a well-oiled 9x5-inch loaf pan. Brush or spray the top with oil. Smooth out and press the dough evenly into the pan with oiled fingertips or a rubber spatula. Cover with nonstick spray-coated plastic wrap.
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3
For a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Remove the plastic wrap when the dough nears it, then continue the rise until dough extends 1/2 inch above the pan rim.
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4
15 minutes before baking time, put a rack in the lower third of the oven; preheat to 350 degrees F. Evenly brush the top with the honey wash.
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5
Bake on the lower rack for 50 to 60 minutes, or until the loaf is well browned, covering with foil as needed. Continue baking for 15 to 20 minutes more, until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 200 to 202 degrees F on an instant-read thermometer). Bake for 5 to 10 minutes longer to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn the loaf onto the rack; cool thoroughly.
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6
The loaf slices best when thoroughly cooled and tastes best after being allowed to ripen for a few hours. Store airtight wrapped in plastic. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.
