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Roggenbrot (Rye Bread) breads, ethnic 2 pkg yeast; active dry 1 1/2 cup milk; lukewarm 1 teaspoon salt 2 tablespoon butter 2 1/2 cup bread flour; unsifted 1/2 cup ; warm water(110-120 degree 2 tablespoon sugar 1/2 cup molasses 3 1/4 cup rye 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. Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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