and anise seeds in a spice grinder; pulse until coarsely ground.
Heat milk and butter in a deep saucepan
stirring occasionally
until butter melts and milk comes to a bare simmer
about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy
about 5 minutes.
Add 2 cups all-purpose flour
rye flour
salt
orange zest
and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan
adding more flour if needed
until dough is no longer sticky
5 to 7 minutes.
Turn dough out on a floured surface. Knead
adding more flour if needed
until smooth and springy
about 7 minutes.
Place dough in a large greased bowl
turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy
about 1 hour.
Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy
about 1 hour 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until browned
35 to 40 minutes. Bread will sound hollow when tapped on the bottom.
Tips
The dough won't double in size like some doughs do.
