2 c. water
1/2 c. brown sugar
1 1/2 tsp. caraway seeds
1 tsp. fennel seeds
1 tbsp. shortening
1 tsp. salt
1 tsp. grated orange peel
1 tbsp. molasses
1 pkg. dry yeast, dissolved in 1/4 c. water
3 c. white flour
2 c. Bohemian style rye and wheat flour

Cook together for 3 minutes all ingredients except yeast and flours. Cool to lukewarm. Add dissolved yeast. Stir in white flour and let rise 1 1/2 hours or until light. Add the rye flour, and knead until smooth. (Will be very sticky - add small amount of flour until easier to handle). Return to greased bowl and let rise again for 2 hours. Shape into two round loaves, place on greased baking sheet and let rise 1/2 hour. Bake at 400 degrees for 10 minutes and 350 degrees for 50 minutes.