2 c. milk
2 tbsp. molasses
1/3 c. honey
1 1/2 tsp. salt
2 pkgs. active dry yeast
1/2 c. warm water (100 degrees)
1 tsp. grated orange peel
1 tsp. crushed fennel seed
1 tsp. crushed anise seed
3 c. rye flour
1/4 c. butter, melted & cooled to lukewarm
5 c. unsifted white bread flour
1 egg white, slightly beaten

Scald milk and pour over molasses, honey and salt in a large bowl. Let cool to lukewarm. Soften yeast in water; combine with milk and honey mixture. Beat in orange peel, fennel seed, anise seed and rye flour. Blend in butter. Stir in 4 1/2 cups of the bread flour to make a soft dough. Sprinkle last 1/2 cup flour on board; turn dough onto floured board; knead until smooth, about 5 minutes. Place in greased bowl; turn dough over to grease top. Cover; let rise in warm place until double, about 1 1/2 hours.

Punch down; divide dough in half. To shape each loaf, roll each half to make a strand 28 inches long; fold in half, then twist one half over the other twice. Place twist on lightly greased baking sheet. Cover; let rise until almost doubled, about 45 minutes. Brush with egg white. Bake in 350 degree oven for 45 minutes, or until a pick inserted into the center comes out clean. Makes 2 loaves.