Roggenbrot (rye Bread)

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 (1/4 ounce) packages active dry yeast
• 1/2 cup molasses
• 1/2 cup water (110-120 degrees)
• 2 tablespoons butter
• 1 1/2 cups milk, lukewarm
• 3 1/4 cups rye flour, unsifted
• 2 tablespoons sugar
• 2 1/2 cups bread flour, unsifted
• 1 teaspoon salt

Recipe

• 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 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.