Light Rye Sandwich Loaves

• 4 to 4-1/2 cups all-purpose flour
• 2-1/2 cups rye flour
• 1/3 cup packed brown sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon grated orange zest
• 2 teaspoons salt
• 1/2 teaspoon fennel seed or aniseed, crushed
• 2-1/4 cups water
• 1/4 cup shortening
• 1-1/2 teaspoons molasses
• Cornmeal
• Melted butter

1. In a large bowl, combine 2 cups all-purpose flour, rye flour, brown sugar, yeast, orange zest, salt and fennel seed. In a saucepan, heat the water, shortening and molasses to 120u0b0-130u0b0. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Grease two 8x4-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise until doubled, about 45 minutes.
4. With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 375u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool.

flour, rye flour, brown sugar, active dry yeast, orange zest, salt, fennel, water, shortening, molasses, cornmeal, butter

Taken from www.tasteofhome.com/recipes/light-rye-sandwich-loaves/ (may not work)