1 1/2 c. milk, scalded
1 1/4 c. tepid water
1 cake compressed yeast
1/3 c. light molasses
1 tbsp. anise seed
1 tsp. ground cardamom
1 1/2 tbsp. salt
1 1/2 tbsp. shortening
1/4 c. brown sugar
1 1/2 c. medium rye flour
5 1/2 to 6 c. white flour

Mix sugar, shortening, molasses and spices in large bowl. Pour milk over. Cool to lukewarm. Add yeast to small amount of water, and add this and rest of water to dough. Add rye flour and beat well. Add white flour, one cup at a time, mixing thoroughly (up to 5 cups). Knead on a board and add flour - not more than another cup - about 10 minutes. Shape into 3 small or 2 large loaves and put in greased tins. Let rise until double. Bake at 350 degrees (small loaves - 55 minutes; large loaves - 1 hour).