Rye Bread, German

Rye Bread, German by Tony van Roon

Makes 2 round loaves


Servings: 12 

      2  packages Yeast; Active Dry
    1/2  cup Warm Water (110-120°F.)
  1-1/2  cup Milk; Lukewarm
      2  Tb Sugar
      1  tsp Salt
    1/2  cup Molasses
      2  Tb Butter
  3-1/4  cup Rye Flour; Unsifted
  2-1/2  cup 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 1-1/2 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.