2 (1/4 oz.) pkgs. active dry yeast (2 tbsp.)
1 tsp. brown sugar
1 c. warm water (110 degrees)
1 1/2 c. milk, room temp.
1/4 c. packed brown sugar
1/4 c. molasses
1/4 c. butter, melted
2 tsp. anise seeds, crushed
2 tsp. fennel seeds, crushed
1/2 tsp. ground cardamom
1 tbsp. salt
Grated peel of 2 med. oranges
3 c. med. rye flour
6 - 6 1/2 c. all purpose or bread flour
1 egg white blended with 2 tsp. water for glaze

In large bowl of electric mixer, dissolve yeast and 1 teaspoon brown sugar in 1 cup water. Let stand until foamy, 5 to 10 minutes. Add milk, 1/4 cup brown sugar, molasses, butter, anise seeds, fennel seeds, cardamom, salt, orange peel, 1 cup rye flour and 2 1/2 to 3 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in remaining rye flour and enough all purpose flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside.

Knead dough 10 to 12 minutes or until smooth and elastic. Dough will be slightly sticky. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Grease 2 large baking sheets; set aside.

Punch down dough; knead 2 minutes. Divide dough in half. Shape into 2 round balls about 6" in diameter. Place on prepared baking sheets. Use end of a wooden spoon handle to press 12 indentations, 1/2" deep, in tops of loaves. Cover with a dry towel. Let rise until doubled in bulk, about 45 minutes. Preheat oven to 375 degrees. Brush tops of loaves with egg white glaze. Bake 30 to 40 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.