Whole Wheat Soda Bread with Dried Pears and Anise

Name: Whole Wheat Soda Bread with Dried Pears and Anise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons aniseed; 1/4 cup anisette liqueur; 4 cups whole wheat flour; 2 cups unbleached all purpose flour; 1 cup old-fashioned oats; 1 tablespoon salt; 2 teaspoons baking soda; 2 1/4 cups buttermilk; 2 large eggs; 1/4 cup unsulfured (light) molasses; 1/4 cup (1/2 stick) unsalted butter, melted; 1 pound dried pears, cut into 1/2-inch pieces

Servings: persons

4 teaspoons aniseed
1/4 cup anisette liqueur
4 cups whole wheat flour
2 cups unbleached all purpose flour
1 cup old-fashioned oats
1 tablespoon salt
2 teaspoons baking soda
2 1/4 cups buttermilk
2 large eggs
1/4 cup unsulfured (light) molasses
1/4 cup (1/2 stick) unsalted butter, melted
1 pound dried pears, cut into 1/2-inch pieces

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

1803

kcal

Calories

124

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 teaspoons aniseed, 1/4 cup anisette liqueur, 4 cups whole wheat flour, 2 cups unbleached all purpose flour, and more.

Yes, Whole Wheat Soda Bread with Dried Pears and Anise falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!