---------- 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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