*  Exported from  MasterCook  *

                          Roggenbrot (Rye Bread)

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : German                           Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      package       Yeast -- active dry
   1 1/2  cup           Milk -- lukewarm
   2      tablespoon    Sugar
   1      teaspoon      Salt
     1/2  cup           Molasses
   2      tablespoon    Butter
   3 1/4  cup           Rye flour -- unsifted
   2 1/2  cup           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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