1 3/4 Cup boiling water
1/3 Cup firmly packed brown sugar
1/4 Cups quick oatmeal
1/4 Cup dark molasses
1/2 Cup or 1 stick butter
1 Tablespoon salt
2 Teaspoon caraway seed, optional
1 Teaspoon anise seed
1/4 Cup warm water 105’-115’
1 Envelope dry yeast
3 Cups all purpose unbleached flour
3 Cups rye flour
1 Egg whites
Lightly grease large bowl and two 9x5 inch loaf pans-set aside. Combine first 8 ingredients in large bowl and let stand until lukewarm. Mix warm water and yeast thoroughly and add to bowl. (Proofing is not necessary) Add about 2 1/2 cups all purpose flour, beat until smooth. Blend in rye flour and any additional white flour needed to make soft dough. Turn dough on floured board and cover with bowl. Let stand 10 minutes. Knead until smooth and elastic. Place in greased bowl turning to coat surface. Cover with plastic wrap and hot damp towel. Let rise in warm place until double in bulk. Punch down. Let rise again about 30 minutes. Punch down again. Shape into loaves & place in pans. Cover with plastic wrap and let rise until double. Preheat oven to 375 degrees. Beat egg white lightly-brush over loaves. If desired sprinkle with caraway seeds. Bake until loaves are well browned and sound hollow when tapped-about 40 minutes. Remove and cool on racks.
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.