2 cakes or 2 pkg. dry yeast
1 tbsp. fennel seed
corn meal
1 1/2 c. water (85 degrees)
1 tbsp. anise seed
oil for cookie sheet and bowl
1/4 c. molasses
2 1/2 c. rye flour
1/3 c. sugar
2 tbsp. softened butter
1 tbsp. salt
2 1/2 to 3 c. all purpose flour
2 tbsp. grated orange rind

Crumble yeast into water, let rest 10 minutes, stir. Add molasses, sugar, salt, orange rind, fennel seed and anise seed. Beat in rye flour and butter until smooth. Stir in all purpose flour. Knead for 10 minutes. Clean bowl, oil it, put dough back in and cover with plastic wrap. Let rise in bowl approximately 2 hours (until doubled). Knead for 2 minutes. Oil cookie sheet, dust with corn meal. Cut dough in half, form into 2 slightly flattened ovals on cookie sheet. Cover with damp cloth or waxed paper. Let rise approximately 1 hour. Make 3 to 4 diagonal slashes in top of each loaf. Bake in pre-heated 375 degree oven for 30 to 35 minutes. To test for doneness, tap bottom of loaf. Will sound hollow when done. Let cool on wire rack.