Roggenbrot (Rye Bread)

Recipe by Mimi Bobeck
READY IN: 3hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Makes 2 round loaves.
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