Roggenbrot (rye bread)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Yeast; Active Dry |
| ½ | cup | ;Warm Water(110-120 degrees) |
| 1½ | cup | Milk; Lukewarm |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| ½ | cup | Molasses |
| 2 | tablespoons | Butter |
| 3¼ | cup | Rye Flour; Unsifted |
| 2½ | cup | Bread Flour; Unsifted |
Directions
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 1½ 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 ½ hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves.