Roggenbrot (Rye Bread)
Author: Epicurus.com Kitchens
Ingredients
  • 2 packages yeast; active dry
  • 1/2 Cup warm water (110-120 degrees)
  • 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
Instructions
  1. Dissolve yeast in warm water.
  2. 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.
  3. Add white flour by stirring until the dough is stiff enough to knead.
  4. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. Cover dough and let rise 1 1 1/2 hours or until double.
  6. 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.
  7. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.
  8. Makes 2 round loaves.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/roggenbrot-rye-bread/9730/