2 pkg. active dry yeast
1 T salt
1/4 cup light or dark molasses
1/2 cup light brown sugar, packed
1/4 cup soft butter or regular margarine
2 T gratd orange peel
1 t anise seed
4 cups unsifted rye flour
4-1/2 cups unsifted all-purpose flour
cornmeal
2 T butter or regular margarine, melted
Sprinkle yeast over water in large bowl stirring until dissolved. Add salt, molasses, brown sugar, 1/4 cup butter,orange peel, anise seed, and rye flour. Beat vigorously with wooden spoon. Gradually add all purpose flour. Mix with hand until dough leaves side of bowl. Dough will be stiff. Turn out on lightly floured pastry cloth or board. Knead til smooth and elastic. (about 10 minutes.) Place in lightly greased large bowl. Turn dough to bring up greased side. Cover with towel and let rise (85) warm place, free from draft until double in bulk - about 1-1/2 hours. Grease a large cookie sheet, sprinkle sheet lightly with cornmeal. Punch down dough, turn out on lightly floured cloth or board. Divide in half. Shape each half into a smooth ball 6" in diameter, tuck edges under. Place on opposite ends of cookie sheet. (To make oval, shape into loaf 8" long tapering ends.) With sharp knife, cut 3 diagonal slashes on top of each loaf about 1/4" deep. Cover with towel. Let rise til double in bulk (1-1-1/2 hours) Preheat oven to 375 Bake on middle shelf 30-35 minutes. Cover with foil the last 10 minutes. Remove to rack,brush with melted butter. Serve warm or cool.
These are a lot of instructions she had typed single spaced on a small index card! I made a half recipe, so one loaf. This makes quite a hearty loaf, heavy and filling, great warm with butter. If you don't like rye bread, you will notice the rye flavor right away and may not enjoy it as much as us rye bread lovers! I'm glad I tried it. Don't let the long instructions fool you. It's really not that hard. I just made a simple round on a baking sheet. This bread also lasted very well for over a week in a zip-loc bag with no problem.
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