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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.