|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Salad oil||2 Tablespoon|
|Unbleached all purpose flour||5 Cup (80 tbs)|
|Dark rye flour/Medium rye flour||2 Cup (32 tbs)|
In a large bowl, dissolve yeast in the 1/2 cup water and let stand until bubbly.
Meanwhile, in a small pan, combine milk, molasses, sugar, and oil; cook over medium heat, stirring, until sugar dissolves.
Let mixture stand until warm (about 110°F), then pour it into yeast mixture.
Add 4 cups of the all purpose flour, anise seeds, and salt.
Stir until well blended, then beat with a wooden spoon or heavy duty electric mixer at medium speed until smooth and elastic.
Mix in rye flour, about 1 cup at a time, and about 1/2 cup more all purpose flour to make a soft dough.
Turn out onto a floured board and knead until non sticky, smooth, and satiny, adding all purpose flour as needed to prevent sticking Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place (80°F) until doubled.
Punch down dough and shape into 2 round or long loaves.
Place loaves 3 to 4 inches apart on a greased baking sheet Cover lightly and let rise in a warm place (80°F) until almost doubled.
In a small bowl, beat egg white with the 1 teaspoon water.
Brush loaves lightly with egg white mixture.
Bake in a 375°F oven for 15 minutes, then reduce heat to 350°F and continue baking for about 20 more minutes or until loaves are well browned and sound hollow when tapped.
Let cool slightly in pans on a rack, then turn out onto rack to cool completely.