Step 1
Place the buckwheat groats and 2/3 cup of water in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer the buckwheat until the grains have softened about 10 minutes. Remove from the heat and set aside.
Step 2
Whisk together the yeast 1/2 cup of water and 1/2 cup of bread flour in a bowl and let stand until the mixture is frothy about 10 minutes.
Step 3
In a separate large bowl stir together the 1/2 cup of water with vegetable oil honey salt whole wheat flour and anise seed to make a thick smooth batter. Mix in the yeast mixture and the cooled buckwheat groats. Stir in the remaining 1 1/2 cups of bread flour 1/2 cup at a time mixing in each addition before adding the next.
Step 4
Turn the dough out onto a floured work surface and knead until the dough is firm smooth and elastic 8 to 10 minutes. Form the dough into a compact ball and place into an oiled bowl turning the dough in the bowl to coat with oil. Cover the bowl with a cloth and let rise in a warm place until doubled in volume about 1 hour.
Step 5
Punch down the dough form into a loaf and place seam side down into a greased 9x5 inch bread pan. Cover the pan with a cloth and allow to rise until nearly doubled in volume about 45 minutes.
Step 6
Preheat oven to 375 degrees F (190 degrees C).
Step 7
Bake the bread in the preheated oven until the top is lightly golden brown and the loaf sounds hollow when thumped about 35 minutes. Allow to cool before slicing.