Roggenbrot (Rye Bread)

Recipe Ingredients

2		Yeast - active dry
1 1/2 cups	355ml	Milk - lukewarm
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Salt
1/2 cup	118ml	Molasses
2 tablespoons	30ml	Butter
3 1/4 cups	203g / 7.2oz	Rye flour - unsifted
2 1/2 cups	156g / 5.5oz	Bread flour - unsifted

Recipe Instructions

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 375F. Bake for 30 to 35 minutes.

Makes 2 round loaves.

Source:
Heinz Kindlimann

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