You are speaking my language. I baked these loaves last night. The fig and anise combination transported me to some other place and time, and the crunchy crust pairs sublimely with the moister crumb. I used soaked barley instead of cracked wheat just to avoid a trip to the store. Will try wheat next time. Do you keep the KAF kitchen at 80-85 degrees? That's tough in my VT kitchen!

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