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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes. | 2. Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. | 3. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. | 4. Let rise for 30 minutes. | 5. Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours. | 6. Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. | 7. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour. | 8. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan. | 9. Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
dark corn syrup	1/3	cup		312.6933	84.8317	0.0	0.0
active yeast	2	envelopes		-	-	-	-
salt	2	teaspoons		-	-	-	-
dark rye flour	5	cups		2080.0	439.23199999999997	101.824	14.208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.