German Rye Bread

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 to 35 minutes.


	\| home \| back to Recipes \| German Rye Bread 2 pkg Active Dry Yeast 1/2 c Warm Water (110-120°F) 1 1/2 c Milk; Lukewarm 2 tbs Sugar 1 tsp Salt 1/2 c Molasses 2 tbs Butter 3 1/4 c Rye Flour; Unsifted 2 1/2 c Bread Flour; Unsifted 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 to 35 minutes. Recipe featured in Bread Daily on 9/27/01.