Finnish Holiday Rye

Bring to a boil and cool to room temperature:

1 1/3 cup water
1/3 cup molasses
2 T. caraway seeds
2 t. aniseseed

Dissolve 2 tsp instant dry yeast in 1 cup lukewarm water for about 5-10 minutes.
Add 1 1/4 tsp. salt

Add to the cooled molasses mixture and place in mixer bowl.

Add 2 1/4 cups pumpernickel rye bread flour and blend until mixed.
Add 4 1/2 cups white bread flour and knead for 6 minutes, adding flour as necessary.

Shape 2 loaves into logs and place on greased pan until a little less than doubled.

Place a pan of water in the oven to add moisture to the oven.

Bake at 350 for 40 minutes.