2 pkg. active dry yeast
1 1/2 c. warm water (105-115 degrees)
1/3 c. brown sugar, packed
1/3 c. molasses
1 tbsp. salt
1 tbsp. anise seeds or fennel seeds, crushed
1 tbsp. finely grated orange peel
2 tbsp. oil
2 1/2 c. med. rye flour
2 1/4 to 2 3/4 c. all purpose or unbleached flour

Dissolve yeast in warm water in large bowl. Stir in brown sugar, molasses, salt, anise seeds, orange peel, oil and rye flour. Beat until smooth. Stir in enough all purpose flour to make soft dough. Turn dough onto lightly floured surface. Cover. Let rise 10-15 minutes. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover. Let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of greased baking sheet. Cover and let rise until double, about 1 hour. Head oven to 375 degrees. Bake until loaves sound hollow when tapped, 40-50 minutes. Brush with butter if desired. Cool on wire rack.