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1
Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
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2
Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time, to form slightly sticky dough. Knead on floured surface until smooth and elastic, adding more flour if sticky, about 10 minutes.
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3
Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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4
Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured surface and knead until smooth. Divide dough into 3 parts. Pat each piece into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in warm draft-free area until almost doubled, about 40 minutes.
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5
Preheat oven to 350u00b0F Pierce each loaf 5 times with fork. Bake until loaves are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to racks. Brush with butter and cool. Serve warm or at room temperature. (Can be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before serving.).
