Whisk together the flours and the salt in a large mixing bowl.

Bring the buttermilk to a lukewarm temperature.

Add to a separate bowl and sprinkle the yeast over the top.

When the yeast starts to break up, add the honey, cumin, anise, and 3/4 cup of rolled oats. Mix together.

Add the wet ingredients to the flour mixture.

Use your hands or the dough hook attachment of your mixer to knead everything into a smooth dough.

Place the kneaded dough in a lightly oiled bowl, cover with a kitchen towel, and let rest in a warm place for 1 hour.

Line a baking sheet with parchment paper.

Turn the bread dough out onto a lightly floured workspace and knead again.

Form a round shape out of the dough and transfer the dough to the prepared pan,

cover with a kitchen towel, and let rest in a warm place for another 30 minutes.

Preheat the oven to 400 degrees F.

Sprinkle the top of the bread with the remaining 2 tablespoons of rolled oats.

Gently press the oats into the top of the bread.

Place a cast-iron pan or similar filled with water on the bottom of the oven.

Place the bread in the oven and bake for 1 hour.

Transfer to a wire rack to cool completely before slicing and serving.