Roggenbrot(Rye Bread)

* Exported from MasterCook *

Roggenbrot (Rye Bread)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 package Yeast -- active dry
1 1/2 cup Milk -- lukewarm
2 tablespoon Sugar
1 teaspoon Salt
1/2 cup Molasses
2 tablespoon Butter
3 1/4 cup Rye flour -- unsifted
2 1/2 cup 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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