2 packages active dry yeast
1 cup warm water (105-115 degrees)
1/3 cup dark corn syrup
4 1/2 to 5 1/2 cups dark rye flour
2 teaspoons salt
In a large warmed bowl or the warmed bowl of a stand mixer, dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams.
Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes.
Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand. Add up to 1 cup additional flour (if needed) until dough is stiff and slightly sticky. Form dough into a ball and place in a dry, warm bowl. Cover and let rise until almost doubled, about 2 1/2 to 3 hours.
Punch down dough and, with floured hands, form into a loaf. Place in a 9-inch-by-5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour.
Heat oven to 350 degrees. Bake 30-35 minutes. If you've used all rye flour, the top won't brown much. Turn out onto wire rack to cool completely.
