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Roggenbrot (German Rye Bread)




Source of Recipe


German Recipes


List of Ingredients




2 Packages yeast; active dry
1/2 Cup ;warm water
1-1/2 Cups milk; lukewarm
2 Tablespoons sugar
1 Teaspoon salt
1/2 Cup molasses
2 Tablespoons butter
3-1/4 Cups rye flour; unsifted
2-1/2 Cups bread flour; unsifted

Recipe



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 to 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° F. Bake for 30-35 minutes. Makes 2 round loaves