Ingredients
1/2 cup packed light brown sugar1/4 cup dark molasses1/4 cup butter, cubed2 tablespoons grated orange zest1-1/2 teaspoons salt1 teaspoon aniseed, lightly crushed1 cup boiling water1 cup cold water2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)4-1/2 cups all-purpose flour3 to 4 cups rye flour2 tablespoons cornmeal2 tablespoons butter, melted
Preparation
In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°.
Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add
all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape dough into 2 oval loaves. Grease 2 baking sheets and sprinkle them lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 350°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.
