Roggenbrot (Rye Bread)

Title: Roggenbrot (Rye Bread)

Categories: German, Breads

Yield: 12 servings

2 pk Yeast; Active Dry

1/2 c Molasses

1/2 c ;Warm Water (110-120 degrees)

2 tb Butter

1 1/2 c Milk; Lukewarm

3 1/4 c Rye Flour; Unsifted

2 tb Sugar

2 1/2 c Bread Flour; Unsifted

1 ts Salt 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.

375 degrees F. Bake for 30 to 35 minutes.

Makes 2 round loaves. --