Scandinavian Rye Bread

This is from the Fleishmann's yeast site. I'm posting because of a request. I haven't made this recipe, so please let me know how it turns out. Prep time includes time for rising.

• Ready In: 2 hrs 5 mins
• Yields: 1 8x4 inch loaf

Ingredients

• 1 (2 1/4teaspoon) package dry yeast
• 1  cup warm water
• 2  tablespoons light molasses
• 1  teaspoon salt
• 3  tablespoons powdered milk
• 2  tablespoons  vegetable oil
• 1  teaspoon  freshly grated  orange rind
• 1⁄2 teaspoon anise seed
• 1⁄2 teaspoon fennel seed
• 3⁄4 cup  medium rye flour
• 1⁄4 cup  chopped pitted dates
• 2 -2 1⁄2 cups all-purpose flour, divided

Directions

1. Dissolve yeast in warm water.
2. Add molasses, salt, dry milk powder, vegetable oil, orange peel, anise seed, fennel seed, rye flour, dates, and 1 cup all-purpose flour, and mix well to combine.
3. Stir in 1 to 1½ cups more all-purpose flour, to make a soft dough.
4. Turn out onto a lightly floured surface and knead about 6 to 8 minutes, until smooth and elastic.
5. Cover and let rest 10 minutes.
6. Roll dough into 12 x 7-inch rectangle.
7. Beginning at the end, roll up tightly; pinch seam and ends to seal.
8. Place, seam side down, in greased 8 x 4-inch loaf pan.
9. Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
10. Bake at 375º for 30 to 35 minutes or until done.
11. Remove from pan and cool on wire rack.