Roggenbrot

== Description ==
=== Ingredients ===
* 2 pk yeast; active dry
* 1/2 cup ;warm water
* 1 1/2 cups milk; lukewarm
* 2 tbsp. Sugar
* 1 tsp salt
* 1/2 cup molasses
* 2 tbsp. butter
* 3 1/4 cups rye flour; unsifted
* 2 1/2 cups bread flour; unsifted
== 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 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° F. Bake for 30-35 minutes. Makes 2 round loaves.
=== Other Links ===
== See also ==
Category:German Appetizers
Category:German Recipes
Category:Bread flour Recipes
Category:Rye flour Recipes
Category:Molasses Recipes
Category:Maple syrup Recipes
Category:Yeast Recipes