2 1/2 c. very warm water
2 pkgs. dry yeast
1/4 c. dark molasses
1/2 c. brown sugar
1/4 c. soft butter
2 tbsp. grated orange peel
1 tsp. caraway seed or 1 tsp. anise seed
4 c. rye flour
4 1/2 c. white flour
2 tsp. salt

Sprinkle yeast over warm water (110-115 degrees) in large bowl. Wait 5 minutes, then add molasses, brown sugar, butter, orange peel, caraway, salt, and rye flour. Beat vigorously with wooden spoon. Gradually add white flour until the dough leaves the sides of the bowl. Knead on board until elastic, about 10 minutes. Place in greased bowl. Cover and let rise in warm place until double, about 1 1/2 hours.

Grease a large cookie sheet; sprinkle with cornmeal. Shape into 2 or 3 balls. Cut 3 diagonal slashes on top. Let raise again. Bake 35 to 40 minutes. Grease top.