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3 cups rye flour
1/3 cup brown sugar
3 tsp salt
1 Tbsp grated orange peel
1 tsp anise seed or caraway seed
½ tsp baking soda
2 Tbsp active dry yeast
1 cup buttermilk or sour milk
¼ cup molasses
¼ cup shortening
1 cup warm water
3 – 3 ½ cups all-purpose flour
Combine rye flour, brown sugar, salt, orange peel, caraway seed, baking soda and dry yeast.
In saucepan heat buttermilk, molasses and shortening until buttermilk is warm. (Shortening does not need to melt.)
Add warm water and buttermilk mixture to rye flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed.
By hand, stir in flour to form stiff dough. Knead on floured surface until smooth and elastic, about 5 minutes. Let rise until double, about one hour. Punch down dough.
Shape into 2 round loaves or many round rolls. Place on greased cookie sheet. Cover; let rise in warm place until double and light, about one hour. Bake at 350 degrees for 45 – 50 minutes until deep golden brown.
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