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1
In a small bowl proof the yeast in the water for 5 minutes, or until the mixture is foamy.
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2
In a small saucepan heat the milk with the molasses and the butter until the mixture is just lukewarm and the butter is melted and remove the pan from the heat.
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3
In a large bowl stir together the yeast mixture, the milk mixture, the aniseed, the caraway seeds, the salt, the zest, the rye flour, and 3 cups of the unbleached flour until the mixture is combined well, turn the dough out onto a floured surface, and knead it for 8 to 10 minutes, adding as much of the remaining 1 cup unbleached flour as is necessary to form a smooth and elastic dough.
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4
Transfer the dough to a buttered large bowl, turning it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
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5
Punch down the dough, turn it out onto a floured surface, and knead it a few times.
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6
Divide the dough in half, form each half into a round loaf, and transfer the loaves to a buttered large baking sheet.
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7
Let the loaves rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk.
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8
Preheat the oven to 375F.
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9
Prick the loaves with a fork to form a decorative pattern and bake them in the middle of the oven for 30 to 40 minutes, or until they are browned and sound hollow when the bottoms are tapped.
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10
Transfer the loaves to a rack and let them cool.
