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Roggenbrot (German-Rye Bread)

Roggenbrot (German-Rye Bread) — a community recipe on Potlikkr.

Ingredients

• 2.0 pkg Active Dry Yeast
• 0.5 cup Warm Water
• 1.5 cup Milk
• 2.0 tbsp Sugar

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Method (preview)

1. 1

   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.

2. 2

   Makes 2 round loaves.