Roggenbrot (German Rye Bread)

Yield: 2 round loaves

Ingredients

• 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

Instructions

1. Dissolve yeast in warm water.
2. In a large bowl combine milk, sugar, and salt.
3. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
4. Use a wooden spoon to mix in the remaining rye flour.
5. Add white flour by stirring until the dough is stiff enough to knead.
6. Knead for 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
7. Cover dough and let rise for 1 to 1 1/2 hours or until double.
8. Punch down dough and divide to form 2 round loaves.
9. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
10. Heat oven to 375 degrees F.
11. Bake for 30 to 35 minutes.

Attribution

Posted by LladyRusty at Recipe Goldmine 1/13/2002 2:34 pm.

Source: German recipes - adfoto.net