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1
Dissolve sugar in water; Sprinkle in yeast and let stand for 10 minutes or until frothy.
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2
Stir yeast mixture and pour into large bowl; beat in whole wheat flour, oil, aniseed, salt and sesame seeds.
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3
Beat in 2 cups (500 mL) of the all-purpose flour, 1/2 cup (125 mL) at a time.
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4
With wooden spoon, gradually stir in enough of the remaining flour to make stfff dough.
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5
Turn out onto lightly floured surface and knead for 10 minutes or until smooth and elastic.
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6
Transfer dough to lightly greased bowl, turning to grease all over.
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7
Cover with tea towel and let rise for about 1-1/2 hours or until doubled in bulk.
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8
Punch down dough and divide in half; form each half into ball.
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9
Let rest for 5 to 10 minutes if dough is too elastic to roll.
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10
On floured surface, roll out each half into rounds about 3/4 inch (2 cm) thick.
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11
Sprinkle 2 baking sheets with cornmeal and place one round on each.
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12
Cover with tea towel and let rise for 45 to 60 minutes or until doubled in bulk.
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13
Prick rounds with fork in 4 spots around edge.
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14
Bake in 400F (200C) oven for 10 minutes; reduce heat to 325F (160C) and bake for about 25 minutes or until golden and loaves sound hollow when tapped on bottoms.
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15
Let cool on racks.
