Wildfire Rye Bread(So Named Because It Disappears So Fast) - cooking recipe

Ingredients

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

Preparation

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 (120\u00b0 to 130\u00b0).
Add to flour mixture.
Stir until moistened.
Gradually stir in remaining rye and whole wheat flours and enough all-purpose flour to make a firm dough.
Knead on floured surface about 5 minutes.
Place in greased bowl, turning to grease top.
Cover and let rise until double, 1 to 1 1/2 hours.
Punch down dough. Divide.
Shape into 2 long loaves and place on greased cookie sheets sprinkled with cornmeal.
Cover and let rise until doubled, about 30 minutes.
With very sharp knife make 5 diagonal slashes across top of loaves.
Bake at 400\u00b0 for 25 to 30 minutes, until loaves sound hollow when tapped.