Overnight Swedish Rye Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 teaspoon sugar
• 4 cups warm milk (110u0b0 to 115u0b0)
• 1 cup molasses
• 1 cup packed brown sugar
• 1 cup canola oil
• 1 cup quick-cooking oats
• 2 tablespoons grated orange zest
• 1 tablespoon salt
• 1 teaspoon fennel seed
• 1 teaspoon aniseed
• 1 teaspoon caraway seeds
• 2 cups rye flour
• 11 to 12 cups all-purpose flour

1. In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight.
2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
3. Bake at 350u0b0 for 35-45 minutes. Remove from the pans to cool on wire racks.

active dry yeast, warm water, sugar, warm milk, molasses, brown sugar, canola oil, oats, orange zest, salt, fennel seed, aniseed, caraway seeds, rye flour, flour

Taken from www.tasteofhome.com/recipes/overnight-swedish-rye-bread/ (may not work)