Categories: Breads, Ethnic 
      Yield: 6 servings 
  
      2 c  Buttermilk                               Grated rind of 1 orange 
    1/2 c  Molasses                            1 c  Rye flakes or wheat germ 
    1/4 c  Butter or margarine                 2 c  Dark or light rye flour 
      2 ts Salt                            3 1/2    To 4 1/2 cups uncleached 
      1 ts Fennel seeds                             -white or whole wheat flour 
      1 ts Caraway seeds                            Glaze: 
      2 tb Dry yeast                           1 tb Molasses 
    1/2 c  Warm water                          2 tb Water 
  
  Similar to Swedish rye.  Can be toasted. 
   
  Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and 
  caraway seeds until the butter melts.  Set aside to cool. 
   
  Dissolve the yeast in the warm water.  Let it stand for 5 minutes until the 
  yeast bubbles.  ((My comment: whisk in some flour and molasses to nourish 
  the yeast.))  Add the yeast to the cooled buttermilk mixture along with the 
  grated orange rind, rye flakes or wheat germ, and rye flour.  Beat well 
  until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a 
  time, until the dough will not readily absorb more flour.  The dough will 
  be rough. 
   
  Flour a work surface with the remaining wheat flour and turn the dough out 
  onto it.  Cover the dough with a damp cloth and let it rest for 15 minutes. 
  (The gluten in rye is more fragile than in wheat.  It needs a resting time 
  to recuperate and reform and does not require as vigorous or lengthy a 
  kneading). 
   
  Gently knead the dough for 5 to 10 minutes until smooth.  Form the dough 
  into a ball and place it in a large buttered bowl or pot, turning it to 
  coat all sides with butter.  Cover it and let it rise, in a warm spot, 
  until doubled in size, about an hour. 
   
  Punch down the dough and gently knead it for one minute.  Form the dough 
  into three round loaves and place in lightly buttered 9-inch cake pans or 
  on buttered baking sheets.  Cover and let rise until almost doubled in 
  size, 45 minutes to an hour. 
   
  Preheat the oven to 375 degrees.  Combine the water and molasses, brush the 
  tops with half of this mixture to glaze. Then lightly pierce the loaves all 
  over with a fork. 
   
  Bake for 35 to 45 minutes, until the bread sopunds hollow when tapped on 
  the bottom.  While the bread is hot, brush it with the remaining glaze. 
  Remove the loaves from the pans and cool on racks. 
   
  Yields 3 loaves. 
   
  From:  SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New 
  York.  1990. Posted by: Karin Brewer, Cooking Echo, 7/92