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Buggy Bread

Why is it called buggy bread? Because I *was* making a pumpernickel, until I discovered that my second jar of rye flour was full of bugs. That left me with a yeast-anise mixture and only 2/3 cup of rye, so... I improvised, and it turned out pretty good.
(Note: this recipe is one of many that came without a name of the person who came up with it.)

1 1/2 tblsp active dry yeast
2 1/4 cups warm water
1/2 cup maple syrup
1 carrot, shredded
2 tsp sea salt
1 tblsp ground aniseed
2/3 cup rye flour
1/3 cup barley flour
2/3 cup blue corn meal
1/3 cup mixed grains
3 1/2 cups whole wheat flour
3-4 cups unbleached white flour

Steps
    1. Mix the yeast into the water, and wait a few minutes until it foams.
    2. Add carrots and maple syrup.
    3. Add salt and ground aniseed.
    4. Mix in the rye, barley, corn meal, and mixed grains.
    5. Mix in whole wheat flour.
    6. Mix in enough white flour to make a stiff dough.
    7. Turn out onto a floured board and knead, approx. 10 minutes.
    8. Flour underneath, and leave on board, covered, until double in bulk.
    9. Knead again, approx. 5 minutes, shape into three round loaves, and put onto greased cookie sheets.
    10. Let rise, covered, until doubled in bulk. Heat oven to 450 degrees F.
    11. Bake for 10 minutes.
    12. Reduce heat to 325 degrees F, bake for 30-40 minutes.

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