In a small saucepan, combine orange juice, butter, molasses, brown sugar, fennel seeds, and caraway seeds. Heat just until butter is melted, sugar is dissolved, and liquid feels about the same temperature as your inner wrist. If needed, let cool to reduce temperature.
Pour into a large mixing bowl and whisk in yeast and salt. Stir in rye flour, then add all-purpose flour gradually until dough is soft and pliable. It should still be somewhat sticky. Let rest for 20 minutes.
Turn dough out onto a lightly floured surface and knead gently for approximately 5 minutes, adding more flour to prevent sticking as needed. Shape into a smooth ball. Set in a large greased bowl and cover with a towel or plastic wrap. Let rise in a warm place until doubled, approximately 1 hour.
Deflate dough dough, divide in half, and shape into loaves. Place loaves on lightly floured baking pan or in greased bread pans. Cover and let rise 1 hour.
While dough is rising, preheat oven to 375°F. Once ready to bake, slash tops with a floured serrated knife and place bread in oven.
Bake for 40 minutes, or until loaves are dark and crusty. An instant-read thermometer inserted into the center of a loaf should read between 190°F and 210°F.
Notes
Makes 2 loaves.
If using bread pans, adjust baking time as needed to fully bake.
You can shape into 4 smaller loaves or even individual rolls. Reduce baking time as needed; rolls should take about 25 minutes.