Roggen Brot/Rogge Brood/Rye Bread

Roggen Brot (Dark-Rye Bread) by Tony van Roon

Makes 2 Loaves

· 2 packages active dry yeast
½ cup warm water (110-120 °F)
1½ cups lukewarm milk
2 tablespoons sugar
1 tablespoon salt
½ cup molasses
2 tablespoons butter
3¼ cups rye flour, Unsifted
2½ cups bread flour, unsifted

Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer or dough kneader to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye f lour. 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 with plastic wrap and let rise for 1½ hours or u ntil double in bulk. Punch down dough and divide to form 2 round loaves. Let loaves rise again (cover with plastic wrap) on a greased baking sheet until double in bulk, about 1½ hours.

Preheat oven to 375 °F. Bake for 30 to 35 minutes.

NOTE: If you use the `Quick' dry yeast you can cut the rise time in half.