A hearty rye bread perfect for making outstanding sandwiches, or as an accompaniment to soups, salads and stews. Roggenbrot is delicious.

Roggenbrot Rye Bread

Roggenbrot (Rye Bread)
Prep time
Cook time
Total time
Recipe type: Baked Goods
Cuisine: German
Serves: 2 loaves
  • 2 packets 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
  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. Add white flour by stirring until the dough is stiff enough to knead.
  3. 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 1/2 hours or until double.
  4. 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.
  5. Preheat oven to 375 degrees F.
  6. Bake for 30 to 35 minutes. Makes 2 round loaves.

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