Roggebrood - Rye Bread - cooking recipe

Ingredients

1 cake yeast
2 cups water, lukewarm
1 cup milk
2 tablespoons butter, softened
1 teaspoon salt
2 tablespoons sugar
1 1/2 cups flour
5 cups rye flour

Preparation

Soften yeast in water.
Add milk, butter, salt, sugar and flours.
Knead until smooth and elastic.
Cover and let rise in a warm place until double in bulk.
Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
While dough is raising, preheat oven to 375\u00b0F.
Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
Turn out onto cooling rack.