INGREDIENTS

INSTRUCTIONS

Place 1/4 cup warm water in small bowl. Sprinkle yeast over; stir to
dissolve. Let stand 5 minutes. Combine remaining 2 cups warm water, 1 cup
all purpose flour and 1 cup rye flour in bowl. Add yeast mixture. Mix to
blend well. Cover bowl with kitchen towel. Let sponge rise 1 hour.
Mix sugar, corn syrup, shortening, aniseed, coriander, orange peel and salt
into sponge. Gradually mix in enough all purpose flour, 1/2 cup at a time,
to form slightly sticky dough. Knead on floured surface until smooth and
elastic, adding more flour if sticky, about 10 minutes.
Lightly oil large bowl. Add dough, turning to coat entire surface. Cover
bowl with kitchen towel. Let dough rise in warm draft-free area until
doubled in volume, about 1 hour.
Grease 2 cookie sheets. Punch dough down. Turn out onto lightly floured
surface and knead until smooth. Divide dough into 3 parts. Pat each piece
into 5-inch-diameter round. Place on prepared sheets. Cover and let rise in
warm draft-free area until almost doubled, about 40 minutes.
Preheat oven to 350F. Pierce each loaf 5 times with fork. Bake until loaves
are brown and sound hollow when tapped on bottom, about 1 hour. Transfer to
racks. Brush with butter and cool. Serve warm or at room temperature. (Can
be made 1 month ahead. Wrap loaves tightly and freeze. Thaw before
serving.)
Makes 3 loaves.
Bon Appetit December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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