Rye Bread (taken from Favorite Swedish Recipes, edited by Selma Wifstrand)
6 C rye flour
2 C white flour
2 1/2 C milk
2 yeast cakes
1 1/2 t salt
1/3 C fat or butter
3/4 C molasses
2-3 t fennel seed or aniseed, pounded
Mix yeast with 1 T sugar. Melt fat, add milk and heat until lukewarm. Pour into big bowl, add molasses and half of rye flour and mix well. Then add yeast, salt, seeds and remaining flour gradually. Beat well until smooth and firm, cover with towel and allow to rise in warm place until almost doubled in bulk. Turn out onto floured baking board and knead well.
[Note: The next part continues as part of the last paragraph, but I’m pretty sure there are now two different ways to shape the dough, so that’s how I’m typing it.]
Divide into 6 pieces; roll each piece into round flat loaf. Cut out a hole in the center. Place on buttered baking sheet, prick with fork, cover and let rise. Bake in hot oven (425 F) 15 min until light brown. Remove to towel, brush wiht warm water and cover with towel or cloth.
Shape into 3 loaves, prick with fork and let rise. Bake in moderate oven (375 F) 30 min. Brush with warm water when half done and again when ready.