Instructions: In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt, fennel seed and undissolved yeast.

Heat beer, water, molasses and butter to 125 to 130 F; add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2 minutes scraping bowl occasionally. Stir in rye flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Divide into 4 equal pieces. Roll each to 10 6-inches. Roll each up tightly from long side, as for jelly roll, tapering ends; pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.

With sharp knife, make 3 diagonal cuts on top of each loaf; brush with molasses glaze. Bake at 375 F for 15 minutes; brush loaves with glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with glaze. Cool on wire racks.

Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water until well blended.

Yield: 4 Loaves

NOTES :
*To save up to 50% rising time use Fleischmanns Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.

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