2 tbsp. grated orange peel
1 tbsp. fennel seed
2 tbsp. salt
1 c. molasses
1 c. water
1 qt. buttermilk
2 pkgs. yeast
3 c. rye flour
8-10 c. white flour

Boil together orange peel, fennel seed, salt, molasses and water. Add buttermilk, stir and it will be just right to add yeast. Stir until dissolved. Add rye flour (you can use electric mixer here). Add about 5 cups white flour (all mixer can take), then work in rest by hand. Let rise until double; punch down and let rise again if time allows. Otherwise, knead and divide into 4 to 5 loaves and place each on cookie sheets or pie plates if you want nice round loaves. Let raise until double. Bake at 375 degrees for about 1/2 hour. Brush with a mixture of molasses and a little left over coffee or water, if you desire.