Title : Roggenbrot (rye bread)
Categories : German, breads
Servings : 12

2 pk Yeast; active dry 1 1/2 c Milk; lukewarm
2 tb Sugar 1 ts 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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