2 pkg. active dry yeast
1/2 c. warm water
1/2 c. packed dark brown sugar
1/3 c. molasses
2 tbsp. butter
1 tbsp. (I use 1/2 tbsp.) salt
4 tsp. grated orange peel
3/4 tsp. anise seed
1 1/2 c. hot water
2 1/2 c. Krusteaz med. rye flour
3 1/2 to 4 c. all-purpose flour

Soften yeast in warm water. In large bowl, combine brown sugar, molasses, butter, salt, orange peel and anise seed. Add hot water and blend. Cool to lukewarm. Beat rye flour in slowly until smooth. Stir in yeast, beat vigorously. Mix in enough white flour (2 1/2 to 3 cups) to make soft dough, beating until dough comes away from the sides of the bowl.

Turn onto lightly floured surface and let rest 10 minutes. Knead in enough remaining flour to make smooth elastic dough. Form into a ball. Put into a greased deep bowl. Turn ball to bring greased surface to top. Cover and let rise until doubled.

Punch down and turn on lightly floured board. Divide in half and shape into small ball. Place on greased baking sheet sprinkled with cornmeal. Cover. Let rise until doubled about an hour. Bake at 375 degrees for 25-30 minutes. Remove to rack and brush lightly with butter. Cool. Makes 2 loaves.

NOTE: 2 teaspoons caraway seed may be substituted for orange peel. (I like this best.)