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1
Bring milk to simmer in small saucepan.
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2
Cool to between 105F.
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3
and 115F.
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4
Stir warm water and sugar in large bowl until sugar dissolves.
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5
Sprinkle yeast over.
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6
Let stand until foamy, about 8 minutes.
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7
Mix in milk, 1/2 cup molasses, oil, orange peel and salt.
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8
Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended.
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9
Stir in 2 cups bread flour.
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10
Cover and let rest 15 minutes.
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11
Gradually mix in enough remaining bread flour to form dough.
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12
Turn out dough onto floured surface.
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13
Knead until smooth and elastic, adding more flour if sticky, about 12 minutes.
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14
Knead in raisins.
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15
Oil large bowl.
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16
Add dough, turning to coat.
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17
Cover bowl with clean kitchen towel.
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18
Let rise in warm area until doubled, about 1 hour.
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19
Oil two 9-inch-diameter cake pans.
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20
Line bottom of pans with parchment.
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21
Oil parchment.
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22
Coat pans and parchment with flour; shake out excess.
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23
Punch down dough.
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24
Turn out onto lightly oiled surface.
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25
Divide dough into 2 pieces.
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26
Shape each into 6-inch round loaf.
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27
Transfer loaves to prepared pans; flatten slightly.
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28
Cover with clean kitchen towel.
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29
Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes.
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30
Preheat oven to 350F.
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31
Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes.
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32
Remove loaves from pans.
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33
Brush tops with 1 tablespoon molasses.
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34
Cool completely on racks.
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35
(Can be made 1 day ahead.
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36
Wrap tightly; store at room temperature.)
