Anise Rye Bread

Dodge County Extension 1976

• Ready In: 4 hrs 45 mins
• Yields: 2 loaves

Ingredients

• 2 1⁄4 cups water
• 1  teaspoon caraway seed
• 1  teaspoon anise seed
• 2  tablespoons molasses
• 1⁄2 cup brown sugar
• 1  tablespoon shortening
• 2  teaspoons  yeast
• 3 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 2  cups  rye flour

Directions

1. Boil water, caraway and anise seeds for 5 minutes.
2. When warm add molasses, brown sugar, and shortening.
3. Add yeast.
4. Mix in flour and salt.
5. Let rise 1-1/2 hours in a warm place.
6. Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.
7. Let rise again.
8. Form into 2 loaves; let rise.
9. Bake at 375 degrees Fahrenheit for 45 minutes.