This is a light-coloured and light-textured loaf and is good for sandwiches.

2	C	water
1/2	C	honey
2	tbsp.	butter
1	tbsp.	salt
2	tbsp.	grated orange peel
2	tbsp.	crushed whole anise seed
1	tbsp.	crushed fennel seed
2	tbsp.	yeast
1/4	C	water
2	C	rye flour
4-5	C	white flour

Heat water, honey, butter,and salt until butter melts. Pour into a large bowl and cool to lukewarm. Stir in orange peel, anise, and fennel. Dissolve yeast in lukewarm water (use the same cup used to measure the honey to speed the action of the yeast). When first mixture has cooled, pour yeast into bowl with honey mixture. Stir in rye four and 2 cups white flour. Beat vigorously, 300 strokes. Add remaining flour until dough can be worked with the hands. Turn onto a floured board and knead thoroughly. Form into 2 loaves and place in oiled bread pans. Let rise until bread is slightly above the tops of the bread pans. Bake 375F for 40-45 minutes, or until golden brown and hollow-sounding when rapped. Remove from tins and cool on a rack.