Rugbrod Norwegian Rye Bread - cooking recipe

Ingredients

6 teaspoons yeast
3 cups water, warm, divided
1 cup brown sugar
2 cups milk, scalded
4 teaspoons anise seeds
2 cups Karo syrup, dark
5 tablespoons butter, melted
2 cups rye flour
2 cups graham flour
4 teaspoons salt
1 cup orange zest
6 cups flour, may need more
3 teaspoons caraway seeds (optional)

Preparation

Soften yeast in 1/4 cup warm water.
Add brown sugar, milk, and water.
Add 2 cups white flour; beat well; let double in bulk.
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
Add butter; cool.
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
Let rise until double in bulk.
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
Bake at 350 degrees Fahrenheit for at least 1 hour. Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.