5 to 6 c. white flour
4 c. rye flour
2 c. milk
1 tsp. salt
1/3 c. dark molasses
1/4 c. butter
1 1/4 c. warm beer (105 to 115 degrees)
2 pkgs. yeast
1/2 tsp. fennel seed

Scald milk; stir in salt, molasses and butter. Cool to lukewarm. Measure warm beer into large bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk. Add fennel seed, 2 cups white flour and 2 cups rye flour. Beat until smooth. Let batter rise in warm place until doubled, about 30 minutes. Stir batter down; stir in 2 cups rye flour and enough additional white flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 12 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled, about 45 minutes. Punch dough down; divide in half. Proceed to shape into loaves and place into two greased 9 x 5 x 3 inch loaf pans. Cover; let rise until doubled. Bake at 375 degrees for 45 minutes.