Swedish Rye Bread

1 cup milk
1 tsp fennel seed
1 pkg dry yeast
1 tsp anise seed
2 Tbsp sugar
1/3 cup butter or margarine
1 Cup lukewarm water
Grated rind of 1 orange
4 1/2 Cup flour
1 tsp salt
3/4 cup dark corn syrup
3 Cup med. rye flour
Lukewarm water

Scald milk and cool to lukewarm. Dissolve yeast and sugar in lukewarm water and
stir in milk. Beat in 3 cups flour. Cover and let rise until double in bulk,
about 1 to 1 1/2 hours. Combine syrup, fennel and anise in saucepan and bring to
boiling. Cool to lukewarm. Beat syrup, butte, orange rind and salt into risen
batter. Stir in rye flour and 1 cup of the remaining flour. Use the last 1/4 cup
flour for kneading. Sprinkle some of the flour on a board and place the dough on
it. Knead with floured hands until smooth and elastic. Place in greased bowl,
turn to grease on all sides and let rise until double in bulk, about 1 1/2 to 2
hours. Set oven at 375 F. Shape dough into 2 loaves. Grease 2 9x5 inch bread
pans, place dough in pans and cover and let rise until double in bulk, or about
50 minutes. Bake another 45 minutes. Brush with lukewarm water and bake 5
minutes longer.

Jenn B aka Mom2Sam and Tiny
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