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Roggenbrot (Rye Bread)
2
pk yeast; active dry
/2 cup ;warm water
1/2 cups milk; lukewarm
tbsp. sugar
tsp salt
/2 cup molasses
tbsp. butter
1/4 cups rye flour; unsifted
1/2 cups bread flour; unsifted
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2
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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 ½
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° F. Bake for
3
0−35 minutes. Makes 2 round loaves.
Roggenbrot (Rye Bread)
32
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