Roggenbrot(Rye Bread)

* Exported from MasterCook *

ROGGENBROT (RYE BREAD)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pk Yeast -- Active Dry
1/2 c -- Warm Water(110-120
degrees)
1 1/2 c Milk -- Lukewarm
2 tb Sugar
1 t 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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