Roggenbrot (Rye Bread)
Yield
12 servingsPrep
3 hrsCook
30 minReady
4 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| 1 ½ | cups |
milk
lukewarm |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
molasses
|
|
| 2 | tablespoons |
butter
|
|
| 3 ¼ | cups |
rye flour
un |
|
| 2 ½ | cups |
bread flour
un |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 355 | ml |
milk
lukewarm |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
molasses
|
|
| 3E+1 | ml |
butter
|
|
| 769 | ml |
rye flour
un |
|
| 591 | ml |
bread flour
un |
|
Directions
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 1½ 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 1½ hours.
Preheat oven to 375℉ (190℃).
Bake for 30 to 35 minutes.
