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1
Soften yeast in warm water.
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2
Let stand 5 to 10 minutes.
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3
In a large bowl mix sugar, molasses, shortening, salt, caraway seed and anise.
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4
Mix in hot water and set aside until lukewarm.
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5
Then blend in 1 cup flour, beating until smooth.
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6
Stir softened yeast and add, mixing well.
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7
Add rye flour and beat until very smooth.
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8
Then beat in enough remaining flour to make a soft dough.
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9
Turn it onto a very lightly floured surface.
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10
Allow dough to rest 5 to 10 minutes.
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11
Knead.
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12
Form dough into a large ball and put into a greased, deep bowl.
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13
Turn to bring greased surface on top.
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14
Cover with waxed paper and a towel and let stand in warm place (about 80u00b0) until double in volume.
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15
Punch down with fist; pull edges into center and turn dough completely over in bowl.
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16
Cover and let rise again until dough is nearly doubled.
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17
Punch down dough and turn out on a lightly floured surface.
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18
Grease the baking sheet. Divide dough into 2 portions and shape into balls.
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19
Cover and allow to rest 5 to 10 minutes.
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20
Remove to greased baking sheet. Cover and let rise until dough is doubled.
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21
Bake at 375u00b0 for 25 to 30 minutes or until lightly browned.
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22
Cool completely on wire rack.
