Title: Rye Bread
Categories: Bread German
Yield: 12 Servings
| 2 | pk | Yeast, Active Dry |
| 1/2 | c | Warm Water(110-120øF) |
| 1 1/2 | c | Milk, Lukewarm |
| 2 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Molasses |
| 2 | tb | Butter |
| 3 1/4 | c | Rye Flour, Unsifted |
| 2 1/2 | c | Bread Flour, Unsifted |
Dissolve yeast in warm water. In a large bowl combine milk, sugar, and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
rye flour. Use a wooden spoon to mix in the remaining rye flour. Add
white flour by stirring until the dough is stiff enough to knead. Knead 5
to 10 minutes, adding flour as needed. If the dough sticks to your hands
or the board add more flour. Cover dough and let rise 1 1 1/2 hours or
until double. Punch down dough and divide to form 2 round loaves. Let
loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375øF. Bake for 30 to 35 minutes. Makes 2 round loaves.