3/4 c. white sugar
2 cakes yeast, dissolve in 1/4 c. warm water
5 c. potato water (or add 1/2 c. potato flakes)
1/2 c. melted shortening
1 c. molasses
1 or 2 tsp. salt
1 tbsp. anise seed, crushed
1 tbsp. fennel seed, crushed
Grated rind of 1 orange plus juice from same
4 c. rye flour
Approximately 10 c. white flour

Combine potato water, shortening, molasses, salt, seeds, orange, and rye flour. Mix well with electric mixer. Add yeast mixture, then white flour. When dough gets too firm to mix with spoon, turn out unto floured board and knead. Let dough rest on board for 10 to 15 minutes. You will find it much easier to handle and knead remaining flour into. Let rise until double. Punch down and let rise for short time again before forming into 7 or 8 loaves. (I make round flat ones and poke with fork). Let loaves rise and bake in 350 degree oven for 35 to 45 minutes. When done, brush with butter.

Variation: Add candied fruit for Christmas.