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1
Preheat oven to 350F.
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2
Butter heavy large baking sheet.
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3
Place 4 teaspoons aniseed in small sealable plastic bag; close bag.
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4
Using mallet, pound seeds until coarsely crushed.
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5
Combine crushed aniseed and anisette liqueur in small bowl.
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6
Stir both flours, oats, salt and baking soda in large bowl to blend.
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7
Whisk buttermilk, eggs, molasses and melted butter in medium bowl.
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8
Whisk in anisette mixture.
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9
Make well in center of dry ingredients.
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10
Pour buttermilk mixture into well; stir until blended.
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11
Mix in pears (dough will be dense and moist).
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12
Turn dough out onto floured surface.
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13
Knead gently until dough comes together and pear pieces are well distributed, about 2 minutes.
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14
Cut dough in half.
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15
Form each half into 6-inch round.
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16
Transfer to prepared baking sheet.
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17
Flatten slightly.
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18
Using sharp knife, cut 1/2-inch-deep cross in center of each round.
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19
Bake until bread is golden and sounds hollow when tapped and tester inserted into center of bread comes out clean, about 55 minutes.
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20
Transfer to racks.
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21
Cool completely.
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22
(Can be made ahead; wrap in foil and store at room temperature 1 day or freeze up to 2 weeks.
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23
Thaw bread; rewarm wrapped in foil in 350F.
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24
oven about 15 minutes, if desired.)
