Roggenbrot (Rye Bread)

1. 1

   Dissolve yeast in warm water.

2. 2

   In a large bowl combine milk, sugar, and salt.

3. 3

   Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.

4. 4

   Use a wooden spoon to mix in the remaining rye flour.

5. 5

   Add white flour by stirring until the dough is stiff enough to knead.

6. 6

   Knead 5 to 10 minutes, adding flour as needed.

7. 7

   If the dough sticks to your hands or the board add more flour.

8. 8

   Cover dough and let rise 1 1/2 hours or until double.

9. 9

   Punch down dough and divide to form 2 round loaves.

10. 10

    Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.

11. 11

    Preheat oven to 375u00b0F.

12. 12

    Bake for 30 to 35 minutes.

* Per serving · 4 servings · Values may vary.

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