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Makes 2 loaves bread2 cups boiling water 1/4 cup light molasses 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 teaspoon anise seed 1/2 teaspoon fennel seed 1/4 teaspoon caraway seed 1/4 teaspoon grated orange peel 1 package active dry yeast 1-1/4 cups rye flour 1-1/4 cups whole wheat flour 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon crushed cardamom seed 1 egg, beaten 3-1/2 to 4 cups all-purpose flour Pour boiling water over molasses, Crisco, anise seed, fennel seed, caraway seed, and orange peel in a bowl. Cool slightly (should not be warmer than 130ºF). Combine yeast, rye flour, wheat flour, sugar, salt, and crushed cardamom in a large bowl. Stir in molasses mixture and egg until well blended. Stir in enough remaining all-purpose flour until dough no longer clings to sides of bowl. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough in a greased large bowl and turn to bring greased surface to top. Cover; let rise in a warm place until doubled (about 45 minutes). Punch down dough and turn onto lightly floured surface. Divide in half; shape into round loaves. Place each on a greased cookie sheet. Cover with oiled waxed paper or plastic wrap; let rise again until doubled (about 45 minutes). Preheat oven to 375ºF With a sharp knife, cut an X on top of each doubled loaf. Bake at 375ºF for 30 to 35 minutes or until bread sounds hollow when tapped. Cool on racks. |
