Buttermilk-Fennel Seed Rye

This bread turned out well. It's nothing that jumps out in my mind as a spectacular bread, but it was another good bread.

Buttermilk-Fennel Seed Rye
1 1/3 cups buttermilk
1 Tbsp. brown sugar
1 1/2 Tbsp. butter
2 tsp. yeast
1 Tbsp. fennel seeds
2 tsp. salt
1 cup rye flour
3 cups bread flour

Heat buttermilk, brown sugar and butter until butter melts. Cool until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add fennel seeds, salt and rye flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 2-3 loaves. Shape loaves into round shapes, and place seam side down on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35-40 minutes until golden and a wooden skewer comes out clean. Cool on wire rack.