German~Roggenbrot (Rye Bread)

Roggenbrot (Rye Bread)

2 pk yeast; active dry
1/2 cup ;warm water
1 1/2 cups milk; lukewarm
2 tbsp. sugar
1 tsp salt
1/2 cup molasses
2 tbsp. butter
3 1/4 cups rye flour; unsifted
2 1/2 cups 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 ½
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
30−35 minutes. Makes 2 round loaves.