Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 teaspoon sugar4 cups warm milk (110° to 115°)1 cup molasses1 cup packed brown sugar1 cup canola oil1 cup quick-cooking oats2 tablespoons grated orange zest1 tablespoon salt1 teaspoon fennel seed1 teaspoon aniseed1 teaspoon caraway seeds2 cups rye flour11 to 12 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in water; stir in sugar and let stand for 5 minutes. Add milk, molasses, brown sugar, oil, oats, orange zest, salt, fennel, aniseed, caraway, rye flour and 6 cups of all-purpose flour. Add enough remaining all-purpose flour to form a soft but sticky dough. Cover and let rise in a warm place overnight.
Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Shape into four loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 35-45 minutes. Remove from the pans to cool on wire racks.
