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, dark 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 with 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.