Roggenbrot (Rye Bread)

Ingredients for 12 servings:
1. 2 (1/4 ounce) packages active dry yeast
2. 1/2 cup molasses
3. 1/2 cup water (110-120 degrees)
4. 2 tablespoons butter
5. 1 1/2 cups milk, lukewarm
6. 3 1/4 cups rye flour, unsifted
7. 2 tablespoons sugar
8. 2 1/2 cups bread flour, unsifted
9. 1 teaspoon salt

Directions:
1. Dissolve yeast in warm water.
2. In a large bowl combine milk, sugar, and salt.
3. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
4. Use a wooden spoon to mix in the remaining rye flour.
5. Add white flour by stirring until the dough is stiff enough to knead.
6. Knead 5 to 10 minutes, adding flour as needed.
7. If the dough sticks to your hands or the board add more flour.
8. Cover dough and let rise 1 1/2 hours or until double.
9. Punch down dough and divide to form 2 round loaves.
10. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
11. Preheat oven to 375°F.
12. Bake for 30 to 35 minutes.
13. Makes 2 round loaves.

Roggenbrot (Rye Bread) recipe

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