1/2 c. brown sugar or honey
2 c. water
2 tsp. caraway seeds
1 tsp. anise seeds
2 tbsp. cooking oil
2 pkgs. dry yeast or compressed yeast
1/4 c. warm water
2 tsp. salt
3 c. rye flour
About 3 c. white flour

Combine sugar or honey with water, seeds and oil in a saucepan. Boil 5 minutes and cool to lukewarm. Soften yeast in the warm water, then add to lukewarm caraway mix. Add salt, rye flour and enough white flour to make a soft kneadable dough.

Turn out on a lightly floured board and knead until smooth and elastic. Round up, place dough in a large greased bowl and grease the surface of your ball of dough. Cover with a cloth and let rise in a warm place until doubled in bulk, from 1 to 1 1/2 hours.

Knead down the dough and divide it into 2 parts. Shape each into a loaf and place in greased bread pans. Cover and let rise again until doubled. Bake in 350 degree oven for 1 hour. Turn loaves onto cooling racks after baking. (2 loaves)