3/4 c. warm water
1/8 c. molasses (2 tbsp)
1/6 c. sugar (2 1/2 tbsp)
1 1/2 tsp. salt
1 tsp. crushed cardamon seed
1 1/2 tsp. crushed anise seed
Finely grated rind of one orange
1 1/4 c. rye flour
1 1/2 c. bread flour
1 1/2 tsp. rapid rise (bread machine) yeast
1 1/2 tbsp. butter
Corn Meal

Mix dry ingredients, except yeast and set aside. Pour water and molasses into bread machine. Add dry ingredients, yeast and butter. Set machine for dough cycle. During the knead cycle, add any additional water or flour to bring dough to a soft (not gummy) consistency. At end of dough cycle, turn onto floured surface. Let rest for 15 minutes. Form into a round loaf. Place onto a lightly greased baking sheet that has been sprinkled with corn meal. Cover with a clean dish towel and let rise until doubled. Preheat oven to 375°F.

Bake for 30 to 35 minutes. Loaf should make a hollow sound when tapped on the bottom. Cool for 15 minutes before slicing. Serve buttered with paper-thin sliced ham for a special treat.