Rye Bread



Categories: German, Breads



Yield: 4 servings

2 ea Yeast; Active Dry

1/2 c Molasses

1/2 c Warm Water(110-120 degrees)

2 tb B

1 1/2 ea Cup Milk; Lukewarm

3 1/4 ea Cup Rye Flour; Unsifted

2 tb B Sugar

2 1/2 ea Cup Bread Flour; Unsifted

1 ts Salt

Orig- Servings: 12



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. Makes 2 round loaves.