Roggenbrot Rye Bread
Oh my goodness - i'm reading some of these reviews and i just realised that americans and british are used to that fluffy white bread - this is a german recipe - it is a dense bread - this is not a light & fluffy bread please don't expect this to come out tasting like wonder bread" with rye flavor. this is a recipe for true
Steps
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 375f.
Bake for 30 to 35 minutes.
Makes 2 round loaves.
Ingredients
authentic rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory