Ry e Bread

Russia is kno
wn the world over for its wonderful rye bread.This recipe makes a delicious, dense loaf that is well worth the time and the effort that it takes to make it.*
2 packages active dry yeast (4¥ tsp.)
1 c. warm water (105°F to 115°F) ∂ c. dark corn syrup 4¥ to 5¥ c. dark rye flour 2 tsp. salt
1.
In a large bowl, dissolve yeast in
1 c. warm water. Stir in corn syrup and set aside for 5 minutes, or until yeast mixture foams. If, after 5 minutes, yeast mixture has not started to foam, the water is too cold or too hot or the yeast is too old. Discard the yeast mixture and try again.
2.
Add 2¥ c. flour to yeast mixture, a
little at a time, and beat with a spoon until smooth. Stir in salt.
3.
Set bowl in a warm place, cover
with a cloth towel (not terry cloth), and let rise for 30 minutes.
4.
Add 2 to 3 more cups flour, ¥ c. at
a time, stirring after each addition. When dough becomes difficult to stir, turn out onto a floured surface and knead with your hands. Continue to add flour gradually until dough is stiff but still slightly sticky. Form dough into a ball.
5.
Wash and dry bowl. Place dough in
bowl, cover with a cloth towel that has been lightly dampened with warm water, and set in a warm place. Let rise for 2¥ to 3 hours, or until dough almost doubles in size.
6.
Turn dough out onto floured
surface and, with floured hands, form into a loaf. Place loaf in a well-greased 9 5-inch baking pan, cover tightly with plastic wrap, and return to a warm place to rise for 1 hour.
7.
Preheat oven to 350°F.
8.
Bake loaf for 30 to 35 minutes.
(Bread will not brown much.)
Pr
eparation time: 45 minutes
(plus rising time of 4 to 4¥ hours)
Baking time: 30 to 35 minutes
Makes 1 loaf