2 pkg. dry yeast
1 1/2 c. warm water
1/4 c. molasses
1/3 c. sugar
1 tbsp. salt
1 tsp. anise seed
2 1/2 c. rye flour
2 1/4 to 2 3/4 c. white flour
2 tbsp. shortening

In mixing bowl, dissolve yeast in warm water. Stir in molasses, sugar, salt, shortening, anise seed and rye flour. Beat with spoon until smooth. Mix in enough white flour to make dough easy to handle. Turn dough onto floured board. Cover and let rest 10 to 15 minutes. Knead until smooth about 5 minutes. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 hour.

Punch down dough; round up, cover and let rise until double about 40 minutes. Grease baking sheet, sprinkle with cornmeal (optional). Punch down dough, divide in half. Shape each half into a round, slightly flat loaf (or you may use bread pans). Place loaf on baking sheet. Cover and let rise 1 hour. Bake 30 to 35 minutes at 375 degrees.

Option: Can use fennel seed for anise. Can add 1 tablespoon orange peel.