1/4 c. brown sugar
1/4 c. light molasses
1 tbsp. salt
2 tbsp. shortening
1 1/2 c. boiling water
1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
2 1/2 c. rye flour
1 tbsp. fennel
3 1/2 - 4 c. sifted all-purpose flour

Combine brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir until sugar is dissolved. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Stir rye flour (stir before measuring) into brown sugar, molasses mixture, beating well. Stir in yeast and fennel. Beat until smooth. Mix enough of the all-purpose flour, a little at a time, first with spoon and then with hands, to make a smooth soft dough.

Turn onto lightly floured board; knead until satiny and elastic, about 10 minutes. Place dough in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until dough is doubled, 1 1/2 to 2 hours.

Punch down; turn dough onto lightly floured board and divide in half. Round up dough to make 2 balls. Cover and let rest 10 minutes. Shape into loaves and place in 2 greased loaf pans (9"x5"). Cover and let rise in warm place until almost doubled, 1 1/2 to 2 hours. Bake at 375 degrees, covering with foil last 15 minutes if browning too fast. Cool on wire racks. Brush loaves with melted butter while warm if you like a soft crust. Makes 2 loaves.