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Swedish Rye Bread

3/4 cup warm water
1 (16-ounce) package hot roll mix
2 large eggs
2 tablespoons butter or margarine, melted
2 1/2 tablespoons molasses
3/4 cup rye flour
1 teaspoon freshly grated orange peel
1 teaspoon fennel seeds

All-purpose flour for kneading purposes

1. In a small bowl, combine water and the yeast from hot roll mix, stirring to dissolve.
2. Mix in the eggs, butter and molasses.
3. In a large bowl, combine the dry hot roll mix, rye flour, orange peel and fennel seeds. Stir in the yeast mixture, mixing until a soft dough forms.
4. Turn dough out onto lightly floured surface; knead until smooth for about 5 minutes, adding more flour, if needed.
5. Divide dough in half and then shape each half into 6-inch rounds. Place the loaves onto greased baking sheet. Cover and let rise in warm place until double in size (45 to 60 minutes).
6. Heat oven to 350°F (190°C).
7. Score diagonal cuts in top of loaves with sharp knife just before baking.
8. Bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped.

Makes 12 servings (two 6-inch round loaves).