1 pkg. cake yeast
1/4 c. lukewarm water
1 1/2 c. rye flour
1/2 c. white sugar
1 tsp. salt
2 c. boiling water
3 tbsp. soft butter
1 tsp. anise seed
1 tbsp. finely cut candied orange peel
5 1/2 c. white flour

Soften yeast in warm water. Sift rye flour, sugar and salt together; slowly add boiling water, blend well; stir in butter. Cool to lukewarm. Blend in softened yeast, anise seed and orange peel. Gradually mix in white flour to make a stiff dough.

Turn out onto a floured board; let dough rest while you wash and grease bowl. Knead dough 10 minutes until smooth. Put into greased bowl and let rise until double in bulk (1 hour). Shape into 4 long rolls, placing side by side on greased baking sheet. (I make it into 3 round loaves.) Let rise 30 minutes, bake in moderate oven 375 degrees for 50 minutes. Brush loaves with hot water several times during baking.