---------- Recipe via Meal-Master (tm) v8.03
 
      Title: ROGGENBROT (RYE BREAD)
 Categories: German, Breads
      Yield: 12 servings
 
      2 pk Yeast; Active Dry
    1/2 c  ;Warm Water(110-120 degrees)
  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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