Roggenbrot (Rye Bread)

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.