Starter: 1 tablespoon active starter 2-1/2 cups warm water 2 cups dark rye flour Dough: All the starter 3-1/4 cups dark rye flour 1 tablespoon shortening (oil is easier) 6-1/2 tablespoon dark malt syrup 1/4 teaspoon corn syrup 1 teaspoon Read More …
Moscow Style Dark Rye Bread