ROGGENBROT
(German Rye Bread)Servings: 12
- 2 pk Yeast; Active Dry
- 1/2 c Warm Water(110-120 degrees)
- 1 1/2 c Milk; Lukewarm
- 2 Tbls. Sugar
- 1 tsp. Salt
- 1/2 c Molasses
- 2 Tbls. 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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