2 (.25 ounce) packages active dry yeast
2 cups water
½ cup packed brown sugar
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons orange zest
1 ½ teaspoons caraway seed
1 ½ teaspoons fennel seed
2 eggs, room temperature
2 cups rye flour
Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm. In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled. Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size. Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.