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LOCATION: Recipes >> German >> Rye Bread 01

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Roggenbrot
(Rye Bread)
Servings: 12

2 pkgs dry yeast
1/2 c warm water (110-120 degrees)
1 1/2 c tepid milk
2 T sugar
1 t salt
1/2 c molasses
2 T butter
3 1/4 c rye flour
2 1/2 c bread flour

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 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 to 35 minutes. Makes 2 round loaves.

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