2 c. hot milk
1/4 c. shortening
1/4 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 1/2 tsp. salt

Pour milk over shortening, butter, sugar and salt. When cool to about 115 degrees add: Add 1 pkg. active dry yeast which has been dissolved in 1/4 c. warm water (105-115 degrees) with 1/2 tsp. sugar

Mix well. Let batter rise about 1 hour (until fluffy). Add: 1 tbsp. anise seed 1 1/2 c. rye flour (rye, soy or whole wheat)

Mix well. Add enough white flour to make a stiff dough. Knead until smooth and not sticky (about 10 minutes). Let rise 1 hour. Punch down and shape into loaves. Let rise again until double.

Bake at 375 degrees for 10 minutes. Lower heat to 350 degrees for 30 more minutes. Total baking time 40 minutes. (You can shape this into regular loaves or shape them into freeform loaves. In either case grease the loaf pans or the cookie sheets.)