Rye Bread

• about 2 1/4 c. all-purpose flour
• 1 c. rye flour
• 1 pkg. dry yeast
• 1 Tbsp. grated orange rind
• 1 tsp. anise seed, crushed
• 1 tsp. salt
• 1 c. water
• 1/4 c. molasses
• 1 Tbsp. vegetable oil

1. Combine 1 cup all-purpose flour, rye flour, yeast, rind, anise and salt in a large bowl.
2. Stir well.
3. Combine water, molasses and oil in a saucepan; heat to 130u0b0, stirring occasionally.
4. Gradually add warm liquid to dry ingredients, beating for about 30 seconds at low speed and an additional 3 minutes at high speed.
5. Gradually add enough flour to form a moderately stiff dough.
6. Turn dough out on a lightly floured surface and knead until smooth, about 8 minutes. Shape into a ball and place in a well buttered bowl; turn to butter top.
7. Cover and let rise in a warm place (85u0b0) free from drafts, 1 1/2 hours or until doubled in bulk.

flour, rye flour, yeast, orange rind, anise, salt, water, molasses, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449337 (may not work)