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1
Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
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2
Combine 1 teaspoon water and egg, stirring well with a whisk.
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3
Place 1 tablespoon egg mixture in a small bowl. Cover and chill.
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4
Add remaining egg mixture to yeast mixture.
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5
Lightly spoon flours into dry measuring cups; level with a knife.
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6
Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough.
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7
Turn dough out onto a floured surface.
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8
Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
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9
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
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10
Punch the dough down; cover and let rest for 5 minutes.
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11
Divide dough in half.
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12
Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface.
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13
Twist ropes together, and pinch ends to seal.
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14
Place dough in an 8-inch loaf pan coated with cooking spray.
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15
Cover and let rise for 30 minutes or until doubled in size.
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16
Preheat oven to 375u00b0.
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17
Uncover dough.
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18
Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds.
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19
Bake at 375u00b0 for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
