Swedish Rye Bread

Swedish Rye Bread No. 1246 Yields 2 Loves

1 1/2 Cups Warm Water 2/3 Cup Raisins, Chopped
2 Pkgs Active Dry Yeast 2 1/2 Cups Rye Flour, Finely
1/2 Cup Molasses Milled
1/3 Cup Sugar 2 Tbls Butter, Softened
1 Tbls Salt 2 1/2 Cups All-Purpose Flour,
2 Tbls Orange Rind, Grated Sifted
1 Tbls Fennel Seed
1 Tbls Anise Seed

Preheat the oven to 375 degrees.
Dissolve the yeast in the warm (105 degrees-115 degrees) water in a large
mixing bowl.
Let the yeast rest 3 to 5 minutes.
Add the molasses, sugar, salt, grated orange rind, fennel seed, anise seed and
chopped raisins.
Stir in the rye flour and the softened butter.
Beat these ingredients together until smooth.
Add the sifted all-purpose flour.
Turn the dough out onto a lightly floured board.
Knead until the dough is smooth, elastic and satiny (about 10 minutes or so),
adding flour as needed to prevent sticking and to improve the texture of the
dough (you may add as much as 1/4 cup of additional flour per loaf as
required.
Grease a large bowl and turn the dough into it.
Turn the dough in the bowl so that all sides of the dough are covered with
grease.
Cover the bowl and allow the dough to rise until doubled in bulk.
Turn the dough out onto a baking sheet lightly floured with cornmeal.
Punch the dough down and separate into equal parts.
Form each part into an oval and cover with a cloth.
Allow to rise until almost doubled in bulk.
Make four 1/4 " deep diagonal slashes in the tops of the loaves.
Bake until tapping on the bottom of the loaf produces a hollow sound (30-35
minutes).
Remove from the baking sheet and cool on a wire rack.
Allow the bread to cool completely before wrapping.