Swedish Limpa Bread

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.