Dissolve yeast in warm water in a large bowl and let stand for 5 minutes to activate.

In a separate bowl, combine all-purpose flour and rye flour.

Add 1 cup of the flour mixture, brown sugar, vegetable oil, molasses, orange rind, salt, caraway seeds, and aniseed to the yeast mixture.

Beat with a mixer at medium speed until well blended.

Gradually add the remaining flour mixture, mixing until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a large bowl coated with cooking spray, turning to coat all sides.

Cover the bowl and let the dough rise in a warm place (85°F) for about 35 minutes, or until doubled in size.

Punch the dough down to release air.

Place the dough on a lightly floured surface and knead 10 times.

Shape the dough into a 7-inch round loaf.

Place the loaf on a baking sheet coated with cooking spray.

Let the loaf rise for 1 hour, or until doubled in size.

Preheat oven to 375°F (190°C).

Bake the loaf at 375°F (190°C) for 25 minutes, or until lightly browned and sounds hollow when tapped.

Remove the loaf from the baking sheet and cool on a wire rack.