Roggenbrot (Rye Bread)

Course : German
Serves: 12
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Ingredients:

2 packages yeast -- active dry
1 1/2 cups milk -- lukewarm
2 tablespoons sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoons butter
3 1/4 cups rye flour -- unsifted
2 1/2 cups bread flour -- unsifted
 

Preparation / 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 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.


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