Roggenbrot (Rye Bread)

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 375F. Bake for 30 to 35 minutes.

Makes 2 round loaves.