Rye bread

Rye bread
Ingredients

2 cups stone ground dark rye flour
1 1/4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon dark molasses
5 tablespoons unsalted butter at room temperature
1 cup buttermilk ( or add 1 tablespoon of fresh lemon juice to regular whole milk to make your own)
1 teaspoon whole fennel seeds or caraway seeds to taste (optional)
3 large eggs

Directions

    1. Preheat oven to 400 degrees.
    2. Lightly grease a loaf pan with butter or Crisco.
    3. In a mixing bowl, combine flours and salt.
    4. Add buttermilk and eggs one at a time, softened unsalted butter, and molasses. Whisk slowly until a dough forms.
    5. Add fennel seeds if using.
    6. Knead for 5 minutes.
    7. Put dough in loaf pan.
    8. Bake for 40 minutes, or until browned on top and it starts looking like bread!
    9. Cool on a wire rack.
This bread goes well with jam or honey on top.