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1
Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
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2
In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105 to 115F) water.
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3
Let stand about 5 minutes or until the yeast foams.
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4
Add the milk mixture, salt, and melted butter.
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5
Beat in the rye flour until smooth.
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6
Beat in enough bread flour to make a stiff dough.
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7
Cover the bowl and let the dough rest for 15 minutes.
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8
Turn the dough out onto a lightly floured board.
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9
Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes.
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10
If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
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11
Cover and let rise until doubled, 1 to 1 1/2 hours.
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12
Punch the dough down.
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13
Turn it out onto a lightly oiled board.
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14
Knead to squeeze out air bubbles.
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15
Divide the dough into two pieces and shape into two oblong loaves.
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16
Grease two 9 x 5-inch loaf pans.
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17
Place the loaves in the pans smooth side up.
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18
Cover and let rise until almost doubled, 45 minutes to 1 hour.
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19
Position the oven racks so that the top rack is in the center of the oven.
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20
Preheat the oven to convection bake at 325F.
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21
Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry.
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22
Remove the bread from the pans and cool on a wire rack.
