Rye Bread

Directions

1. 1
   ["In a large bowl stir together the first six ingredients (water-fennel seed) until smooth to make the sponge.", "Cover bowl with plastic wrap and let rise for one hour or until doubled.", "Stir down the sponge with a wooden spoon and add oil, salt and 3 cups of flour, stirring until combined and smooth.", "Stir in remaining flour (1/2 cup at a time) until you have a soft dough.", "Place dough onto a floured board and knead for 10 minutes or until dough is no longer sticky (you will need to add more flour as you knead the dough).", "Grease a large bowl (or I use a large pot) and add dough, turning to grease all sides and then cover bowl (or pot) with plastic wrap.", "Let dough rise for 1 - 1 1/2 hours or until doubled.", "Punch down.", "Let rise until doubled (1 hour).", "Grease baking sheets.", "Put dough on floured board and knead dough for a minute or two and then divide dough into four pieces.", "Working with one piece at a time, knead each piece into a round loaf and then place each round on a baking sheet.", "Cover with plastic wrap and let rise for one hour or until doubled.", "(Optional) With a sharp knife mark an \"x\"" on top of each loaf.""