Title: Roggenbrot (Rye Bread)
Categories: German Bread
Yield: 12 Servings
| 2 | pk | Yeast; active dry |
| 1 1/2 | c | Milk; lukewarm |
| 1 | ts | Salt |
| 2 | tb | Butter |
| 2 1/2 | c | Bread flour; unsifted |
| 1/2 | c | ;warm water(110-120 degrees) |
| 2 | tb | Sugar |
| 1/2 | c | Molasses |
| 3 1/4 | c | Rye 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 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.