Roggenbrot (rye Bread)

---------- Recipe via Meal-Master (tm) v8.03

Title: ROGGENBROT (RYE BREAD)
Categories: German, Breads
Yield: 12 servings

2 pk Yeast; Active Dry
1/2 c ;Warm Water(110-120 degrees)
1 1/2 c Milk; Lukewarm
2 tb Sugar
1 ts Salt
1/2 c Molasses
2 tb Butter
3 1/4 c Rye Flour; Unsifted
2 1/2 c 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
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.

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