2 c. milk
2 tbsp. sugar
1 pkg. dry yeast or 1 cake yeast
2 tbsp. lukewarm water
2 tbsp. shortening, melted
1 tsp. salt
1/2 c. molasses
3 c. sifted white flour
3 c. med. rye flour
1 tbsp. crushed fennel seeds (optional) or
1 tbsp. crushed anise seeds (optional)

Scald milk; add sugar and let cool to lukewarm. Let yeast stand in lukewarm water for 5 minutes, then add to lukewarm milk mixture. Add molasses, shortening, and salt. Blend well. Add 3 cups white flour and beat well to make a smooth dough. Add rye flour and mix well. Knead on lightly floured board. More flour may be added if needed to handle. Put in greased bowl; cover and let rise until double in bulk, about 1 1/2 - 2 hours. Punch and let rise again for about 45 minutes. Divide dough in 2 parts; form into loaves and let rise again until doubled. Bake in 375 degree oven for 10 minutes. Then reduce heat to 350 degrees and bake 35 to 40 minutes longer.