---------- Recipe via Meal-Master (tm) v8.02
       Title: RYE BREAD
  Categories: German, Breads
       Yield: 4 servings
       2    Yeast; Active Dry
     1/2 c  Warm Water (110-120 degrees)
   1 1/2    Cup Milk; Lukewarm
       2 tb B Sugar
       1 ts Salt
     1/2 c  Molasses
       2 tb B Butter
   3 1/4    Cup Rye Flour; Unsifted
   2 1/2    Cup Bread Flour; Unsifted
     Orig-  Servings: 12
     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
     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
     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.