2 cakes of compressed yeast
4 tbsp. shortening, melted
3 tsp. sugar
4 tbsp. molasses
3 c. rye flour, unsifted
3/4 c. brown sugar, packed
4 c. white flour, sifted (approximately)
1 qt. lukewarm water
2 tbsp. salt
1 tsp. anise seed

Dissolve yeast in water and sugar. Add white flour, enough to make a soft sponge. Beat well, let stand in warm place until bubbly. Add heated molasses, pinch of soda and melted shortening, also anise seed. Add brown sugar, salt and rye flour, beating well. Add enough white flour to make dough stiff enough to knead. Place in greased bowl to rise double in bulk. Knead and let rise again. When light shape into loaves and let rise again. Before baking, lightly cut diagonal slits with sharp knife across top of loaves, about 2 inches apart. Bake in 350 degree oven about 45 minutes.