Free Recipe Roggenbrot (Rye Bread)
Recipe Type: Free German Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 12
Ingredients for Roggenbrot (Rye Bread) Recipe
2 pk Yeast; Active Dry
1/2 c Molasses
1/2 c ;Warm Water(110-120 degrees)
2 tb Butter
1 1/2 c Milk; Lukewarm
3 1/4 c Rye Flour; Unsifted
2 tb Sugar 2
1/2 c Bread Flour; Unsifted
1 ts Salt
Roggenbrot (Rye Bread) Preparation
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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