Swedish Rye Bread

3 cups white flour
3 cups rye flour
1/2 cup water
3 Tbsp dark brown sugar
2 Tbsp molasses
1/4 cup oil
2 Tbsp grated orange peel
2 1/2 tsp salt
2 tsp caraway seed
1 tsp anise seed

Dissolve yeast in warm water; stir in brown sugar, molasses and rye flour; beat until smooth. Cover tightly and let rise in warm place until doubled in bulk. Sir in oil, orange peel and seeds; mix well. Gradually add 2 3/4 cups white flour and beat. Cover and let set for 10 minutes. Sprinkle remaining 1/4 cup of flour on a board and knead it in. Leave on the board, cover with a towel and let it rise again until doubled. Shape into a loaf, put into a well-greased bread pan. Let rise. Bake about 45 minutes in 375 degree oven. This makes one large loaf or two small ones.

[hand-written]