2 packages active dry yeast (4-1/2 tsp.)
1 c. warm water (105°F to 115°F)
1 c. dark corn syrup
4-1/2 to 5-1/2 c. dark rye flour
2 tsp. salt
*The secret to making good rye bread is not to add too much flour and to be patient enough to let the dough rise fully.
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.
Add 2-1/2 c. flour to yeast mixture, a little at a time, and beat with a spoon until smooth. Stir in salt.
Set bowl in a warm place, cover with a cloth towel (not terry cloth), and let rise for 30 minutes.
Add 2 to 3 more cups flour, 1/2 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.
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 2-1/2 to 3 hours, or until dough almost doubles in size.
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.
Preheat oven to 350°F.
Bake loaf for 30 to 35 minutes. (Bread will not brown much.)
Preparation time: 45 minutes
(plus rising time of 4 to 4-1/2 hours)
Baking time: 30 to 35 minutes
Makes 1 loaf