This is a recipe John made during his medical school days. It goes really well with creamy soup or with chunks of cheese when hiking. Since it is a braided bread, chunks are broken off from the loaf instead of being sliced.
Prepare yeast in small bowl:
1/2 cup warm water
2 envelopes active dry yeast
1 tsp. sugar
Combine in large bread mixing pan:
2 cups boiling water
1 Tbsp. salt
1/4 cup brown sugar
1/3 cup molasses
2 Tbsp. shortening
1 cup cracked wheat
2 Tbsp. grated orange rind
1 tsp. anise seed (pounded to bread seeds)
Beat until soft and cooled enough to add yeast mixture. Add:
3 1/2 cups whole rye flour
2 1/2 cups white flour
Add additional flour while kneading to make smooth, elastic dough. Let rise in warm place. Punch down. Divide into 6 balls. Roll each into a snake about 12 inches long. Braid three from centre to ends. Repeat with second three. Let loaves rise again. Bake at 325ºF for about 45 minutes until crusty and brown.