Swedish Rye Bread (Limpa)

2 packages active dry yeast
1 1/2 cup warm water (105 to 115 degrees F)
1/3 cup packed brown sugar
1/3 cup molasses
1 tablespoon salt
1 tablespoon aniseed or fennel seed, crushed
2 tablespoons finely shredded orange peel
2 tablespoons vegetable oil
2 1/2 cups medium rye flour
2 1/4 to 2 3/4 cups all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in brown sugar, molasses, salt, aniseed, orange peel, oil and rye flour. Beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn dough onto lightly floured surface. Cover; let rest 10 to 15 minutes.

Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Dough is ready if indentation remains when touched.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on opposite corners of greased cookie sheet. Cover; let rise until double, about 1 hour.

Preheat oven to 375 degrees F. Bake until loaves sound hollow when tapped, 40 to 50 minutes. Brush with butter if desired. Cool on wire racks.