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1
In large bowl combine sugar, molasses, 1/4 cup butter, salt, anise and orange peel.
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2
Add 1 cup boiling water, stir until sugar dissolves and butter melts.
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3
Add 1 cup cold water.
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4
Cool to lukewarm.
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5
Sprinkle yeast over warm water in measuring cup, stir until dissolved.
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6
Add to molasses mixture; mix well.
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7
Gradually add 5 cups flour and 1 cup rye flour; beat vigorously until smooth and dough leaves side of bowl.
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8
Gradually add 3 cups rye flour.
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9
Mix in last of flour with hand until dough leaves side of bowl.
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10
(Dough is stiff.)
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11
Turn out onto lightly floured pastry cloth or board. Knead until smooth and elastic, 10 minutes.
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12
Place in lightly greased large bowl; turn dough to bring up greased side.
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13
Cover with towel; let rise in warm place (85u00b0), free from drafts, until double in bulk, about 1 1/2 hours.
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14
Grease a large cookie sheet and sprinkle lightly with cornmeal.
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15
Punch down dough, and turn out onto lightly floured pastry cloth or board.
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16
Cut in half.
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17
Shape each half into an oval.
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18
With palms of hands, on lightly floured surface, roll each half into a loaf,12 inches long, tapering ends. Place on prepared cookie sheet, 5 inches apart.
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19
With sharp knife, make four diagonal slashes in top of loaf, 1/4 inch deep.
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20
Cover with towel; let rise in warm place, free from drafts, until double in bulk, 1 to 1 1/4 hours. preheat oven to 375u00b0.
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21
Bake on middle shelf for 35 minutes, cover with foil last 10 minutes if necessary. Brush with butter.
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22
Serve warm, or cool on rack.
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23
Makes two.
