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Side Dish
European
4 - 6 servings
2 hours 40 minutes
45-50 minutes
1 package active dry yeast
1/4 cup warm water
1/2 cup corn syrup (use dark corn syrup) or light molasses
1 tablespoon orange peel, grated
1 1/2 teaspoons salt
2 teaspoons fennel - or caraway seed
2 cups buttermilk
3 cups rye flour
3 1/4 cups white flour
1 tablespoon molasses or syrup
4 tablespoons water
Dissolve the yeast in the 1/4 cup warm water; set aside.
Mix the syrup or molasses, orange peel, salt, and fennel or caraway seed in a saucepan and bring to a boil.
Pour into a large mixing bowl and add the buttermilk. Cool to lukewarm. Add the yeast and blend well.
Add the rye flour gradually and beat well. Add the white flour, beating well after each addition.
When the mixture is stiff, let it rest for 15 minutes before kneading.
Turn the dough out onto a floured board and knead until satiny smooth, then place in a lightly greased mixing bowl, turned to grease the top.
Cover lightly and let rise in a warm place until doubled in bulk (about 1 hour).
Turn out again onto a floured board and divide into 2 parts.
Shape each half into a round, fat ball or into a rectangular loaf (about 4x8'').
Place on a greased baking sheet and let rise until almost doubled, about 30 minutes.
Before baking, brush the loaves with a mixture of the syrup or molasses and water; repeat twice during the baking, and again on removal from the oven.
Bake in a moderate oven (350 degrees) for 45-50 minutes.
