What can I use instead of aniseed?

Caraway would work quite well and would bring similar spice notes.

What can I use instead of barley malt syrup?

For a more bitter-and-sweet flavor profile, try blackstrap molasses. Or, use honey for more floral sweetness that pairs very well with anise.

Scalded Buckwheat and Malt Sourdough Bread

Description

A hearty, spice-forward sourdough with ground aniseed, barley malt syrup, and a silky buckwheat flour scald. The anise brings a warm, licorice-sweet aroma while the buckwheat’s nutty, mineral qualities keep everything balanced.

Ingredients

Levain

53g high-extraction wheat flour
53g water
53g ripe sourdough starter

Flour Scald

46g buckwheat flour
73g boiling water

Autolyse

634g high-extraction wheat flour
183g whole wheat flour
543g water
All of the flour scald

Main Dough

92g water
18g fine sea salt
159g ripe levain
46g barley malt syrup
6g ground aniseed

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Instructions

Prepare the levain — 9:00 a.m.
Mix the levain ingredients in your favorite jar and leave covered at 74-76°F (23-24°C) to ripen for 3 hours.
Prepare the flour scald — 9:10 a.m.
In a small bowl, pour the boiling water over the buckwheat flour. Stir until a paste forms, adding a small splash more boiling water if very dry. Cover and set aside.
Autolyse — 11:00 a.m.
Warm or cool the water so the mixed dough reaches 78°F (26°C). Combine the flour, water, and scald in a large bowl. Mix with wet hands until no dry bits remain. Cover and rest for 1 hour.
Mix — 12:00 p.m.
Add the levain, salt, and a splash of water to the dough. Mix thoroughly, then knead using slap and fold or bowl folds for about 5 minutes until smoother. Rest 10 minutes. If the dough can handle it, add remaining water and knead another 3-5 minutes. Add the malt syrup and aniseed; mix until distributed. Transfer to a bulk fermentation container. If using a spiral mixer, mix at low speed until combined, increase to medium for 3 minutes, rest 5 minutes, then mix at medium for 3 more minutes while slowly adding the remaining water. Add the malt and aniseed at low speed for 1 minute. (See the expanded mixing directions above, if needed.)
Bulk fermentation — 12:30 p.m. to 3:30 p.m.
Bulk ferment for 3 hours at 74-76°F (23-24°C), performing 2 sets of stretches and folds at 30-minute intervals. After the second set, let the dough rest covered until bulk completes. Aim for about 30% rise.
Preshape — 3:30 p.m.
Turn the dough onto a clean surface. Divide in half and preshape each piece into a loose round. Rest uncovered for 30 minutes.
Shape — 4:00 p.m.
Spread white sesame seeds on a towel or sheet pan. Flour the tops of the rounds, flip onto a lightly floured surface, and shape into boules using your preferred method. Invert onto the sesame seeds, then transfer seam-side up to 10-inch proofing baskets.
Proof — 4:15 p.m. to 9:00 a.m. (next day)
Cover baskets with reusable plastic bags and seal. Refrigerate overnight.
Bake — 9:00 a.m.
Preheat oven to 450°F (230°C) with your Dutch oven, combo cooker, or baking surface in the bottom third. Turn dough onto parchment, score, and transfer to the hot vessel. Bake covered (or with steam) for 20 minutes, then uncovered for 30 minutes more until internal temperature reaches 204°F (95°C) and crust is deeply colored. Cool 1-2 hours before slicing.

Notes

To make one loaf, halve all ingredients.

This dough is high hydration (75%, or 83% including the scald). Hold back Water 2 and add only if the dough can handle it.

If you don’t have high-extraction flour, substitute bread flour or a blend of 90% bread flour and 10% whole wheat.

Instead of barley malt syrup, use blackstrap molasses for increased bitter/rich notes, or honey for more sweetness.