Dissolve yeast and sugar in the warm water in a large bowl. Let proof for 5 minutes. Combine the lukewarm ale or beer, honey, butter, and salt; stir well. Add to the yeast mixture. Add the cardamom, aniseed, and orange peel. Mix the rye and wheat flours together. Add 3 cups of the flour mixture to the liquid mixture and beat very hard with a wooden spoon. Cover with a cloth or foil and let rise in warm place for 45 to 60 minutes.

Stir down and add enough of the remaining flour to make a fairly stiff, although sticky, dough. Turn out onto a board. Add 1/2 to 3/4 cup flour, if needed, to work the dough until smooth and elastic. Knead well. Dough will not lose its tackiness entirely, but it will become much smoother. Shape into a ball, place in a buttered bowl, and turn to coat with butter on all sides. Cover with a cloth or foil and let rise in warm place for 45 to 60 minutes.

Punch down, shape into one large ball or two smaller balls, and place on a greased baking sheet. Brush with butter, cover loosely with plastic wrap, and refrigerate for 2 to 3 hours. (3 is better.) Remove from refrigerator. Let sit, uncovered, at room temperature for 10 to 15 minutes. Bake in a preheated 375°F oven until the bread sounds hollow when tapped on bottom: 1 hour for the large loaf, about 40 to 45 minutes for the small loaves. Cool on racks before slicing.