Prep Time: 30 minutes, plus rising time 2-1/2 hours
Cook Time: 35 minutes
Yield: 2 loaves
- 1 envelope Fleischmann's® Active Dry Yeast
- 2-1/4 cups warm water (100°F to 110°F), divided
- 1 teaspoon sugar
- 1/4 cup Mazola® Corn Oil
- 1/2 cup Karo® Dark Corn Syrup
- 1/4 cup mild molasses
- 1 tablespoon salt
- 3 cups rye flour
- 5 to 5-1/2 cups all-purpose flour
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- Dissolve yeast in 1/4 cup water in large mixing bowl. Add sugar and let stand 5 minutes. Add remaining 2 cups water, corn oil, corn syrup, molasses and salt. Add rye flour and beat with electric mixer at high speed for 2 minutes. Add white flour gradually until it makes a soft dough. Knead dough 8 minutes or until smooth and elastic. Place dough in a greased 3-quart bowl and turn greased side up. Cover with plastic wrap and let rise until doubled in size (about 1-1/2 hours).
- Punch dough down and divide in half. Flatten dough to remove air bubbles and form into a ball (about 5 inches in diameter). Place dough in a greased 8-inch cake pan. Spray plastic wrap with cooking spray and cover dough. Let rise until doubled in size (about 1 hour). Score top of loaf using a very sharp wet knife to make a large X (about 1/4-inch deep).
- Preheat oven to 375°F. Bake for 30 minutes or until golden. Brush with soft butter or corn oil, and bake another 3 minutes. Remove from pans. Cool on wire rack.
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