Roggenbrot (rye bread)
Yield: 12 servings
Ingredients:
- 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
Instructions:
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.
