Sweet Rye Bread(Sott Rug Brod)

• 1 pkg. dry yeast
• 1/2 c. firmly packed brown sugar
• 1/3 c. molasses
• 1 Tbsp. shortening
• 3 to 3 1/2 c. sifted flour
• 1/4 c. warm water
• 1 Tbsp. salt
• 2 tsp. caraway seed
• 1/2 tsp. anise
• 1 1/2 c. hot water
• 2 c. rye flour

1. Soften yeast in warm water.
2. Let stand 5 to 10 minutes.
3. In a large bowl mix sugar, molasses, shortening, salt, caraway seed and anise.
4. Mix in hot water and set aside until lukewarm.
5. Then blend in 1 cup flour, beating until smooth.
6. Stir softened yeast and add, mixing well.
7. Add rye flour and beat until very smooth.
8. Then beat in enough remaining flour to make a soft dough.
9. Turn it onto a very lightly floured surface.
10. Allow dough to rest 5 to 10 minutes.
11. Knead.
12. Form dough into a large ball and put into a greased, deep bowl.
13. Turn to bring greased surface on top.
14. Cover with waxed paper and a towel and let stand in warm place (about 80u0b0) until double in volume.
15. Punch down with fist; pull edges into center and turn dough completely over in bowl.
16. Cover and let rise again until dough is nearly doubled.
17. Punch down dough and turn out on a lightly floured surface.
18. Grease the baking sheet. Divide dough into 2 portions and shape into balls.
19. Cover and allow to rest 5 to 10 minutes.
20. Remove to greased baking sheet. Cover and let rise until dough is doubled.
21. Bake at 375u0b0 for 25 to 30 minutes or until lightly browned.
22. Cool completely on wire rack.
23. Makes 2 loaves.

yeast, brown sugar, molasses, shortening, flour, warm water, salt, caraway seed, anise, water, rye flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475341 (may not work)