Rye Bread
Roggenbrot (Rye Bread)
Servings: 12
2 pk Yeast; active dry 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 375 degrees F. Bake for 30 to 35 minutes.
Makes 2 round loaves.
