1 c. milk
1 c. water
2 1/2 tbsp. shortening
1/2 c. molasses
1/2 c. sugar
1 tsp. salt
1 tsp. ground anise
2 pkg. yeast, dry
1/4 c. water, warm
1 tsp. sugar
2 c. rye flour
4 to 5 c. white flour

Scald milk; add water, shortening, molasses, sugar, salt and anise. Dissolve yeast in 1/4 cup warm water and 1 tablespoon sugar. When milk mixture is lukewarm, add yeast, then rye flour and mix until smooth. Add white flour until dough is easy to handle. Turn dough onto floured board. Knead until smooth, about 10 minutes. Place in greased bowl and let rise in warm place until double - about 1 hour.

Measure and round into three balls. Cover and let rest 15 minutes. Form into loaves and place in well-greased tins. Let rise in warm place until double - about 30 minutes. Bake at 375 degrees for 35 to 40 minutes. After removing from oven, brush with melted butter. Makes 3 loaves.