4 to 6 c. flour
4 c. rye four
2 c. milk
1 tbsp. salt
1/3 c. dark molasses
1/4 c. butter
1 1/4 c. warm ale or beer
2 env. dry yeast
1/2 tsp. fennel seed

Combine flours and set aside. Scald milk and stir in salt, molasses and butter; cool to lukewarm. Pour warm ale in large bowl and sprinkle yeast in to it. Stir until dissolved. Stir in milk mixture, fennel seed and 4 cups flour mixture. Beat until smooth. Let batter rise in warm place until double in bulk - about 30 minutes.

Stir batter down and add additional flour to make a stiff dough. Turn out and knead until elastic, about 12 minutes. Place in greased bowl, grease top of dough and let rise until double about 45 minutes. Punch dough down and divide into two equal parts. Put each part into greased loaf pan, cover and let rise until double in bulk, about 50 minutes. Bake at 375 degrees for 45 minutes.