For the aniseed bread, mix all dry ingredients. Dissolve yeast in water. Mix all ingredients and knead for about 10 minutes. Cover and let rest for about 1/2 hour. Shape dough into a roll.
Place end down in well-floured proofing basket (or bowl with floured cloth). Let rise for about 1/2 hour.
Heat the oven to 230 °C using an ovenproof container. After the rising time, turn the bread out onto the baking tray. Add water to the hot vessel to create enough steam.
Push the bread in and reduce the heat to 185 °C. Bake for 50-55 minutes – bread should sound hollow on the bottom otherwise bake a few minutes longer. Let cool well on a rack.
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