Just a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!
2 1/2 c
5-5 1/2 c
dry active yeast (original recipe calls for 2 yeast cakes)
grated orange peel
fennel seed, optional
1Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
2Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
3Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
4Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
5Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
6*** I have omitted one of the risings without much difference, but this is the original recipe.