Anise Rye Bread

This is a Great bread all-around! It reminded me of old-world European bread - the crumb has an excellent texture and the crust came out crusty as if it was baked in a wood burning oven. However, I mistakenly added the rye flour together with the all-purpose flour and realized right when I did it. I did let it rise twice and again when the loaves were formed. I also, doubled the anise and caraway seeds, but next time (there will be a next time) I will triple or quadruple because we love the taste of the seeds to come out. Awesome bread and will make great sandwiches, but we had it hot with butter slathered over beautiful slices. Thank you, Dee, for sharing. Made it for “Only the Lonely” tag.