1 pkg. active dry yeast
2 tbsp. honey
2 tbsp. butter
1 tsp. salt
2 c. all-purpose white flour
1 c. rye flour
1 tsp. grated orange peel
1/2 tsp. anise seed
Juice of 1 orange plus enough water to make 1 1/2 c., warmed to 105 to 115 degrees

In a large bowl, dissolve yeast in water. Stir in the honey. Add butter, salt and the white flour. Beat on low speed with mixer, until blended. Increase speed to high. Beat 1 minute. Scrape bowl and beat 1 minute longer. Stir in the rye flour, orange peel, and anise seed with a wooden spoon. Cover and let rise in a warm place until doubled in bulk, about 45 minutes.

Grease an 8 1/2 x 4 1/2 inch loaf pan (or 1 1/2 quart souffle dish or 3 (5 x 2 1/2 x 2 1/4 inch) loaf pans. "Punch" batter down by stirring 30 strokes with a wooden spoon. Spoon into loaf pan.

Let rise, covered, in a warm place for 30 to 40 minutes or until batter rises to the edge of the pan (not over). Bake in a preheated 375 degree oven for 40 minutes. Remove from the pan. (To determine doneness, tap bottom of loaf with fingertips. It should sound hollow. If not, return to pan and bake for 5 more minutes.) Cool on wire rack. Makes 1 loaf.