In a large bowl, combine white flour, rye flour, salt, caraway seeds, anise seeds, and yeast.

In a separate bowl, whisk together molasses and oil into ice water.

Stir the wet mixture into the dry ingredients until well blended and smooth.

If the dough is too dry, add more ice water a bit at a time until it forms a firm dough.

Brush the top of the dough with oil and cover tightly with plastic wrap.

Refrigerate the dough for 3 to 10 hours, then let rise at cool room temperature for 12 to 18 hours.

In a small bowl, combine dry milk, brown sugar, and 2 tablespoons of melted butter with hot water.

Gradually stir the milk mixture and rye flour into the dough until well blended.

Dust the dough with more rye flour as needed to make it very stiff.

Cut the dough in half with oiled kitchen shears.

Place each portion into oiled loaf pans.

Brush the tops with some of the remaining melted butter.

Smooth and press the dough evenly into the pans.

Cover the tops with nonstick spray-coated plastic wrap.

Let rise at warm room temperature for 1 1/2 to 2 1/2 hours, or in a turned-off microwave with boiling water for 1 to 1 1/2 hours, or refrigerate for 4 to 48 hours.

Preheat oven to 350°F.

Reduce oven temperature to 325°F.

Bake for 55 to 60 minutes, or until the loaves are well browned.

Cover the tops with foil and continue baking for 15 to 20 minutes longer, until a skewer inserted comes out with slightly moist crumbs.

Brush the loaf tops with the remaining melted butter.

Cool in the pans on a wire rack for 10 to 15 minutes.

Loosen the loaves with a knife and turn out onto the racks to cool thoroughly.

Serve warm, cool, or toasted.