Roggebrood - Rye Bread

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: 4 hrs
• Yields: 2 large loaves

Ingredients

• 1  cake yeast
• 2  cups water, lukewarm
• 1  cup milk
• 2  tablespoons butter, softened
• 1  teaspoon salt
• 2  tablespoons sugar
• 1 1⁄2 cups flour
• 5  cups  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.