Roggenbrot (Rye Bread)

---------- Recipe via Meal-Master (tm) v8.01

Title: Roggenbrot (Rye Bread)
Categories: German, Breads
Yield: 12 servings

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

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.

-----