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 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:butter Recipes
category:water Recipes
category:Sugar Recipes
category:granulated sugar Recipes
category:yeast Recipes
category:flour Recipes
category:salt Recipes
category:milk Recipes