|
roggenbrot (german Rye Bread) posted By Lladyrusty At Recipegoldmine.com 1/13/2002 2:34 Pm source: German Recipes - Adfoto.net 2 Packages Active Dry Yeast
1/2 Cup Warm Water
1 1/2 Cups Lukewarm Milk
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Molasses
2 Tablespoons Butter
3 1/4 Cups Rye Flour, Unsifted
2 1/2 Cups 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 To 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 Degrees F. Bake For 30-35 Minutes. makes 2 Round Loaves |
|
