Orange Fennel Rye Bread
1 package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water
1 1/4 cups warm milk
1 cup orange juice
1/2 cup blackstrap molasses
2 1/2 teaspoons salt
1 1/2 tablespoons fennel seeds
2 cups medium rye flour
4 to 4 1/2 cups unbleached bread flour
Sprinkle sugar over the bottom of a medium bowl, then sprinkle with yeast. Pour warm water over sugar and yeast. Let rest in bowl for 25 to 30 minutes.
Whisk yeast mixture until well combined and pour into mixer fitted with whisk attachment add milk, orange juice, molasses, fennel seeds, rye flour, salt and 1 cup of the bread flour. Mix on low speed until well combined and then let rest for 30 to 45 minutes.
Change mixer attachment to dough hook, start mixer on medium speed and slowly add the rest of the bread flour. Mix until dough starts to pull away from the sides of the bowl. Dough will remain slightly tacky. Turn out onto well floured surface and let rest for 20 minutes.
Divide dough into equal portions, knead into loaves and place seam side down into two well greased loaf pans. Let rise to about 1 inch above rim of pan. Bake in a preheated 375 degree oven for 40 to 45 minutes until golden brown. Remove from pans and cool completely before slicing.
As prepared, each serving contains 110 calories, 0.5g total fat, 0mg cholesterol, 210mg sodium, 23g total carbohydrate and 4g protein.