5535 cal/recipe

Ingredients

• 2/3 c molasses
• 2 1/2 c water
• 2/3 c firmly packed brown sugar
• 1 tbsp ground fennel
• 2 tsp salt
• 1/4 c butter
• 6 3/4 tsp dry yeast
• 1/2 c lukewarm water
• 4 c sifted medium rye flour
• 5 c sifted all-purpose flour, plus 1/2 cup for dusting
• melted butter and whole fennel, if desired

Directions

In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add butter. Let stand until lukewarm.

Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.

In the morning add 5 cups white flour, and dust 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.

Cut dough in half and shape into 2 loaves (round is traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.

Preheat oven to 350 degrees F.

Bake for 45 to 55 minutes. Remove and brush tops with melted butter and lightly sprinkle with fennel.