This was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.