In large bowl, combine 1-1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel, and fennel seed. Heat beer, water, molasses, and butter until very warm (120 to 130 degrees F). Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 4 equal pieces. Roll each to 10 x 6-inch oval. Roll each up tightly from long side, as for jelly roll, tapering ends. Pinch seems to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours. With sharp knife, make 3 diagonals cuts on top of each loaf. Brush with Molasses Glaze. Bake at 375 degrees F for 15 minutes; brush loaves with Molasses Glaze. Bake additional 10 minutes or until one. Remove loaves from oven and brush again with Molasses Glaze. Cool on wire racks.

Molasses Glaze: Combine molasses and water. Stir until well blended.

Photo and Recipe Courtesy of Fleischmann's Yeast.