Swedish Rye

• 2 c. water or milk
• 1/2 c. oil
• 1/4 c. molasses
• 1/3 c. brown sugar
• 2 1/2 tsp. salt
• 1 tsp. anise or fennel seed, crushed
• 2 c. rye flour
• 4 to 4 1/2 c. all-purpose flour
• 2 tsp. grated orange peel
• 2 pkg. yeast
• 1/4 c. warm water
• 1/2 tsp. sugar

1. Heat first 5 ingredients (water or milk, oil, molasses, brown sugar and salt) to 110u0b0 to 120u0b0.
2. Blend in anise, orange peel, yeast and rye flour.
3. Let rest 5 minutes. Add 4 cups flour and let rest a few minutes before kneading on floured surface.
4. Knead about 5 minutes.
5. Place in greased bowl. Turn greased side up, cover and let rise in warm place about 45 to 60 minutes.
6. Punch down. Divide into 2 loaves.
7. Shape and place in bread pans.
8. Let rise until double in size (45 to 60 minutes).
9. Bake in a 350u0b0 oven for 45 to 50 minutes.
10. (It will sound hollow when lightly tapped.) Brush warm loaves with butter or margarine.

water, oil, molasses, brown sugar, salt, anise, rye flour, allpurpose, yeast, warm water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194558 (may not work)