Wildfire Rye Bread(So Named Because It Disappears So Fast)

• 2 c. whole wheat flour
• 2 c. rye flour
• 2 pkg. dry yeast
• 2 Tbsp. grated orange rind
• 1 Tbsp. fennel seed
• 1 Tbsp. anise seed
• 2 Tbsp. salt
• 1 1/2 c. buttermilk
• 2/3 c. molasses
• 1/2 c. water
• 1/4 c. oil
• 2 c. (approximately) all-purpose flour
• cornmeal

1. In large bowl combine 1 1/4 cups whole wheat flour, 1 1/4 cups rye flour, yeast, orange rind, fennel, anise and salt; mix well. Heat buttermilk, molasses, water and oil until very warm (120u0b0 to 130u0b0).
2. Add to flour mixture.
3. Stir until moistened.
4. Gradually stir in remaining rye and whole wheat flours and enough all-purpose flour to make a firm dough.
5. Knead on floured surface about 5 minutes.
6. Place in greased bowl, turning to grease top.
7. Cover and let rise until double, 1 to 1 1/2 hours.
8. Punch down dough. Divide.
9. Shape into 2 long loaves and place on greased cookie sheets sprinkled with cornmeal.
10. Cover and let rise until doubled, about 30 minutes.
11. With very sharp knife make 5 diagonal slashes across top of loaves.
12. Bake at 400u0b0 for 25 to 30 minutes, until loaves sound hollow when tapped.

whole wheat flour, rye flour, yeast, orange rind, fennel seed, anise seed, salt, buttermilk, molasses, water, oil, flour, cornmeal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930922 (may not work)