Roggebrood - Rye Bread

Submitted by Molly53

"This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 4hrs
• Ingredients: 8
• Yields: 2 large loaves

ingredients

• 1 cake yeast
• 473.18 ml water, lukewarm
• 236.59 ml milk
• 29.58 ml butter, softened
• 4.92 ml salt
• 29.58 ml sugar
• 354.88 ml flour
• 1182.95 ml rye flour

directions

1. Soften yeast in water.
2. Add milk, butter, salt, sugar and flours.
3. Knead until smooth and elastic.
4. Cover and let rise in a warm place until double in bulk.
5. Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
6. While dough is raising, preheat oven to 375°F.
7. Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
8. Turn out onto cooling rack.