Roggenbrot

Rye Bread

 

2 pk yeast; active dry

1/2 cup ;warm water

1 1/2 cups milk; lukewarm

2 tbsp. sugar

1 tsp salt

1/2 cup molasses

2 tbsp. butter

3 1/4 cups rye flour; unsifted

2 1/2 cups 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° F.  Bake for 30-35 minutes.  Makes 2 round loaves.