How to Make German Bread Spice Mix (Brotgewürz)

This is a wonderful spice blend for all kinds of sourdough bread making. It uses caraway, fennel, aniseed and coriander seed, toasted lightly and ground together.
So far I've used it in my spiced pumpkin rye sourdough recipe testing, and it's glorious! I look forward to sharing that recipe with you soon.
It would also be great in my other whole rye sourdough recipes:
Simple 100% Whole Grain Rye Sourdough Bread • Simple 100% Whole Grai...
100% Whole Grain Rye Sourdough with Seeds • 100% Whole Grain Rye S...
100% Whole Wheat, Spelt and Rye Sourdough Bread • 100% Whole Wheat, Spel...
Bread Spice Formula
(See p.43 of The Rye Baker book, links below)
1.5 parts caraway seed
1 part fennel seed
1 part aniseed
1 part coriander seed
** I made a double batch, starting with 3 tablespoons of caraway, then 2 tablespoons each of the other three spices. I've stored it in my freezer and have been using 2 teaspoons per loaf of bread. I'd say it's just about perfect!
I buy my spices here
/ allspiceandislandfoods
Book links
The Rye Baker: Classic Breads from Europe and America, by Stanley Ginsberg
Australia amzn.to/3sb3dnI
USA amzn.to/46YM0Ni
UK amzn.to/46Wfmf4
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