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Moscow-Style Dark Rye Bread

1 tbsp active starter
2 1/2 cups warm water
2 cups dark rye flour

3 1/4 cups dark rye flour
1 tbsp shortening (oil is easier)
6 1/2 tbsp dark malt syrup
1/4 tsp corn syrup
1 tsp salt
1/2 tsp caraway (optional)

Starter: Mix active starter, water and rye flour and let proof at
a LOW temperature for about 12 hours (this low temperature is VERY
important if you're using the russian culture.

Combine with remaining ingredients. Knead at least 30 minutes if
you're kneading vigorously. More if not. Shape into a slightly
flattened ball.

This won't rise a whole lot.

Place a pan of water in the bottom of an oven heated to 425. Bake
bread for 5 min then reduce heat to 375 and bake another 1 1/4
hours.

Age bread 6 hours before eating.

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