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Andrea Hellrigl's Vinschger Paarlen

1 cup unbleached flour, plus flour to sprinkle on top of the dough
2 cups rye flour
1 tablespoon dry yeast
2 teaspoons salt
1 1/2 teaspoons fennel seed
1 1/2 teaspoons anise seed
1 cup milk
Approximately 1/2 cup water


Place the flours, yeast, salt and seeds in a mixing bowl and stir with a wire whisk until thoroughly combined. With a wooden spoon, stir in the milk to make a very firm ball of dough. Gradually stir in the water until the dough loosens and becomes sticky, slumping out of the ball shape and forming strings when the spoon is lifted. Allow the dough to rest for 15 minutes. Stir well and drop the dough in o well-separated lumps onto a nonstick baking sheet. Sprinkle the tops with flour and gently pat into seven-inch rounds about a quarter-inch thick. Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes. Heat the oven to 425 degrees. Bake the rounds for 25 to 30 minutes, until they are a medium brown. Remove the sheet from the oven, let the rounds sit for five minutes, then remove them from the baking sheet and cool on racks.

Source: cooking.nytimes.com