*  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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