*  Exported from  MasterCook  *

                          Roggenbrot (Rye Bread)

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : German                           Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pkg           Active dry yeast
   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 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 to
35 minutes.

Yield: 2 round loaves


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