Nana’S Rye Bread

• 1 cup Milk
• 1-1/2 cup Water, Divided
• 1/4 cups Brown Sugar
• 1/4 cups Molasses
• 1/4 cups Shortening
• 1 teaspoon Anise Seed
• 1 teaspoon Orange Peel
• 1-1/2 package Yeast
• 2 cups Rye Flour
• 1 Tablespoon Salt
• 3-1/2 cups APPROXIMATE White Or Bread Flour
• 1/2 sticks Butter

1. Scald milk and set aside to cool. Take 1 cup water and in a sauce pan add brown sugar, molasses, shortening, anise and orange peel. Bring to a boil and pour in milk. Put your yeast in 1/2 cup of warm water to activate it. It should get foamy in a couple minutes.
2. Meanwhile, turn off pan and let the milk cool. Then add the yeast mixture. Get yourself a big old bowl and add the milk/yeast mixture, the rye flour and the salt. Mix well. Let sit and rise 20 minutes. Add your white flour little by little to make a stiff dough. You may not need all 3 1/2 cups.
3. Take the stiff dough out and knead on a floured surface for 10 minutes. Let it rise again until doubled. Punch the raised dough ball down and separate and shape it into 2 round loaves. Preheat oven to 350 degrees. Let them rise up again for 20 minutes.
4. Bake on a big round stone or pan for 45 minutes. Brush tops with butter when they come out of the oven.
5. * You could put these into greased loaf pans too. Just shape them into loaves instead of round balls.

milk, water, ubc, ubc, ubc, anise seed, orange peel, yeast, rye flour, salt, approximate white or bread, butter

Taken from tastykitchen.com/recipes/breads/nanae28099s-rye-bread/ (may not work)