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Dark Rye Bread

2 cups starter from first proof
1/3 cup warm water
1 1/3 tbsp shortening
1/4 cup dark malt syrup
1 tbsp corn syrup
3/4 tsp salt
2 1/2 tbsp sugar
3/4 tsp ground coriander
4 1/2 - 5 cups dark rye flour

Mix all ingredients and knead for 30 minutes. Shape dough into a
ball and let rise about 2 hours. Bush loaf with water and sprinkle
with more ground coriander. Place a pan of water into pre-heated
425 degree oven. Bake for 5 min and remove pan. Continue baking
for 1 1/4 hours at 375.

Mix 1/2 tsp potato starch with 2 tbsp water and brush on warm loaf.

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