Swedish Rye Bread by BusyMom123

Prep Time: 2 hours, 20 minutes
Cook Time: 45 minutes
Yields: (4) 1 1/2 pound leaves
== Description ==
I got this recipe from my neighbor when I told her I was thinking about growing fennel. She said, "oh, but fennel seeds are so much better." I'm not sure I agree, but I do love this bread. Hope you enjoy it as much as I do!
== Ingredients ==
* 1 tablespoon anise seed
* 2 teaspoons fennel seed
* 1 medium potato, boiled
* Water (about 1-1 1/2 cup)
* 1 cup dark molasses
* 2/3 cups brown sugar
* 2 tablespoons shortening
* 1 teaspoon salt
* 2 packages dry yeast
* 4 cups medium rye flour
* 6 to 8 cups white flour
== Directions ==
1. Soak anise seed and fennel seed for 2 hours in a small amount of water. 
2. Boil potato, strain, then mash. Save potato water and add enough water to make 4 cups liquid.
3. Combine all ingredients into a large bowl and knead. Allow dough to rise until it has doubled in bulk. You should have enough dough for 4 loaves. 
4. Make 4 loaves. Allow the loaves to rise again until they have doubled in size. (Note: you can use pie pans to make round loaves). Bake at 350 degrees for 45 minutes. 
5. Allow loaves to sit for 30 minutes before removing from pans or serving.
Category:Side Dish Recipes Category:Fennel