Swedish Rye - cooking recipe

Ingredients

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

Preparation

Heat first 5 ingredients (water or milk, oil, molasses, brown sugar and salt) to 110\u00b0 to 120\u00b0.
Blend in anise, orange peel, yeast and rye flour.
Let rest 5 minutes. Add 4 cups flour and let rest a few minutes before kneading on floured surface.
Knead about 5 minutes.
Place in greased bowl. Turn greased side up, cover and let rise in warm place about 45 to 60 minutes.
Punch down. Divide into 2 loaves.
Shape and place in bread pans.
Let rise until double in size (45 to 60 minutes).
Bake in a 350\u00b0 oven for 45 to 50 minutes.
(It will sound hollow when lightly tapped.) Brush warm loaves with butter or margarine.