Roggenbrot (Rye Bread) Recipe

Step 1

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.

Things You'll Need

  • 2pk Yeast; Active Dry
  • 1/2c Warm Water(110-120 degrees)
  • 1 1/2c Milk; Lukewarm
  • 2tb Sugar
  • 1ts Salt
  • 1/2c Molasses
  • 2tb Butter
  • 3 1/4c Rye Flour; Unsifted
  • 2 1/2c Bread Flour; Unsifted

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