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Roggenbrot (German Rye Bread)
Posted by LladyRusty at recipegoldmine.com 1/13/2002 2:34 pm
Source: german recipes - adfoto.net
2 packages active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk
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
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 to 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 30-35 minutes.
Makes 2 round loaves
