Roggenbrot (Rye Bread) - cooking recipe

Ingredients

2 (1/4 ounce) packages active dry yeast
1/2 cup molasses
1/2 cup water (110-120 degrees)
2 tablespoons butter
1 1/2 cups milk, lukewarm
3 1/4 cups rye flour, unsifted
2 tablespoons sugar
2 1/2 cups bread flour, unsifted
1 teaspoon salt

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 1/2 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\u00b0F.
Bake for 30 to 35 minutes.
Makes 2 round loaves.