2 cakes yeast
2 c. lukewarm water
1/2 c. sugar
1 qt. lukewarm water
1/2 c. shortening, melted
1 1/2 c. white sugar
1/2 c. brown sugar
1/2 c. molasses
1 tbsp. salt
1 heaping tsp. anise seed
4 c. med. rye flour
3 c. white flour

Dissolve yeast cakes in 2 cups lukewarm water and 1/2 cup sugar for about 5 minutes. Add lukewarm water, melted shortening, white and brown sugar, molasses, salt and anise seed. Mix above ingredients, beat well. You can use your electric mixer. Combine rye and white flour. Add flour mixture to liquid mixture a little at a time until dough doesn't stick to your finger. Knead until damp and does not stick to your hands. Cover with wax paper or towel. Let rise for about 1 1/2 to 2 hours in a warm place. Punch down and let rise again another 1 1/2 to 2 hours. Put in loaves or make buns. Let rise. Bake at 325 degrees for 30 minutes or at 375 degrees for 10 minutes for rolls. Buns take less time to bake. Optional: When bread is done and still hot, mix 3 tablespoons sugar with milk (this should be thin); brush on top of bread.