Bread spice blends are used to flavor the dark rye breads of southern Germany, Austria and Switzerland. The spices are not only delicious but aid in digestion. This is a basic spice mixture, which you can also adapt by adding small amounts of allspice, black pepper, nutmeg, or cardamom.
- 2-1/2 tsp caraway seeds
- 2 tsp fennel seeds
- 1 tsp anise seeds
- 1/2 tsp coriander seeds
Grind everything together in a spice grinder or a clean coffee grinder till finely ground.
You can also usea mortar and pestle to crush the spices, yielding a coarser blend, or just the spices whole.
Use about 1 tbsp spice mixture per pound of flour.
More finely ground spices flavor the bread with more subtlety.