Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using.
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1 3/4 cups all-purpose flour
1 1/4 cups rye flour
2 tablespoons dark brown sugar
1 tablespoon vegetable oil
1 tablespoon molasses
2 teaspoons grated orange rind
1 1/2 teaspoons salt
1/2 teaspoon caraway seeds
1/2 teaspoon aniseed
How to Make It
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.
Preheat oven to 375°.
Bake at 375° for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.