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1
Mix stout or ale, anise seed and shortening in saucepan; heat to lukewarm.
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2
Pour into large mixing bowl.
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3
Add sugar, orange rind, syrup and salt.
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4
Mix well.
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5
Add 2 cups white flour and 1 cup rye flour.
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6
Beat until smooth.
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7
Dissolve yeast in warm water and add to first mixture.
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8
Beat until thoroughly mixed; add remaining flour. Turn dough out on lightly floured board.
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9
Knead until smooth and satiny (elastic to the touch) using only enough flour to keep from sticking to hands.
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10
This must be done quickly, but thoroughly. Place in well-greased large bowl.
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11
Turn dough over to grease both sides of dough.
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12
Cover and let rise until double in bulk.
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13
Putting bowl over warm (not too hot) water quickens rising.
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14
Let rise about 1 1/2 to 2 hours or until double in bulk.
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15
Shape into two loaves about 12-inches long.
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16
Place in greased pans.
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17
Can be baked on large cookie sheet, greased; grease between loaves, place loaves close together.
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18
Let rise until double in bulk, about 1 hour.
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19
Bake in moderate oven preheated to 350u00b0 about 45 to 60 minutes.
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20
Remove from oven at once and turn out on cloth covered board.
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21
Brush lightly with hot water.
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22
Cover and let cool.
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23
This recipe came from Sweden.
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24
Seems complicated, but very simple once you've made it.
