3 c. all-purpose flour
3 c. med. rye flour
2 pkgs. active dry yeast
1 tbsp. sugar
1 tbsp. salt
1 tbsp. fennel seed
1/3 c. dark syrup or molasses
2 tbsp. softened butter or cooking oil
2 c. very hot water

1 cup whole wheat flour may be used for 1 cup rye

Mix thoroughly 2 cups of all-purpose flour, undissolved yeast, sugar, salt, and fennel seed in a large bowl. Make a well in the center and add molasses and oil. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally.

Add remaining all-purpose flour. Beat with electric mixer at high speed for 1 minute or until thick and elastic. Scrape bowl occasionally. Stir in gradually just enough rye flour with wooden spoon to make a soft dough ball which leaves the sides of the bowl.

Knead for 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap and towel. Let rest for 20 minutes on board. Punch down.

Divide the dough into 2 equal parts. Shape each portion into a round loaf and flatten slightly or roll each portion into an 8-15 inch rectangle on lightly greased board. Roll up tightly like a jelly- roll, beginning with long side. Seal length-wise edge and ends well. Tuck ends under. Taper ends by rolling gently with hand. Place in greased 8-inch pie pans or on greased baking sheets. Brush surface of dough with oil. Cover loosely with plastic wrap.

Refrigerate 20-24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover; let stand for 10 minutes while preheating oven. Slash an "X" in tops of round loaves with a sharp knife or slash tops of long loaves diagonally at 2-inch intervals just before baking. Bake at 400 degrees for 30-35 minutes or until done. Remove from pans immediately. Brush top crust with butter if desired. Cool on racks.