Swedish Rye Bread

1 cup milk
1 cup water
2-1/2 Tbsp shortening
1/2 cup molasses
1/2 cup sugar
1 tsp salt
1 tsp ground anise

2 packages dry yeast
1/4 cup warm water
1 Tbsp sugar

2 cups rye flour
4-5 cups white flour

Scald milk; add water, shortening, molasses, sugar, salt and anise. Dissolve yeast in 1/4 cup warm water and add 1 Tbsp sugar. When milk mixture is lukewarm, add yeast, then rye flour and mix until smooth. Add white flour until dough is easy to handle. Turn dough onto floured board. Knead until smooth, about 10 minutes. Place in greased bowl and let rise in warm place until double, about 1 hour. Measure and round into three balls. Cover and let rest 15 minutes. Form into loaves and place in well greased bread tins. Let rise in warm place until double, about 30 minutes. Bake at 375F for 35-40 minutes. After removing from oven brush with melted butter.

Yield: 3 loaves.