Roggenbrot (rye bread)
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Roggenbrot (rye bread)
  Rye    Bread    German  
Last updated 6/12/2012 12:55:52 AM. Recipe ID 17872. Report a problem with this recipe.
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      Title: Roggenbrot (rye bread)
 Categories: German, Breads
      Yield: 12 servings
 
      2 pk Yeast; Active Dry
    1/2 c  ;Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm
      2 T  Sugar
      1 t  Salt
    1/2 c  Molasses
      2 T  Butter
  3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  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 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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Recipe ID 17872 (Apr 03, 2005)

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