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German Rye Bread

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German Rye Bread

Directions

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Ingredients :

  • 2 (.25 ounce) packages active dry yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 ½ cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • ½ cup molasses
  • 2 tablespoons butter
  • 3 ¼ cups rye flour
  • 2 ½ cups bread flour
  • Methods :

  • 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 two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
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