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.