*  Exported from  MasterCook  *
 
                           ROGGENBROT (RYE BREAD)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Yeast -- Active Dry
      1/2   c             -- Warm Water (110-120
                         degrees)
    1 1/2   c            Milk -- Lukewarm
    2       tb           Sugar
    1       t            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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