Swedish Rye Bread

In a small bowl, combine water and the yeast from hot roll mix, stirring to dissolve. Mix in the eggs, butter and molasses. In a large bowl, combine the dry hot roll mix, rye flour, orange peel and fennel seeds. Stir in the yeast mixture, mixing until a soft dough forms. Turn dough out onto lightly floured surface; knead until smooth for about 5 minutes, adding more flour, if needed. Divide dough in half and then shape each half into 6-inch rounds. Place the loaves onto greased baking sheet. Cover and let rise in warm place until double in size (45 to 60 minutes). Heat oven to 350°F (190°C). Score diagonal cuts in top of loaves with sharp knife just before baking. Bake for 25 to 30 minutes or until golden brown and loaves sound hollow when tapped.