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Friday, January 8, 2016

German Rye Bread

Ingredients

  • Servings: 2
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees f/45 degrees c)
  • 1 1/2 cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup molasses
  • 2 tablespoons butter
  • 3 1/4 cups rye flour
  • 2 1/2 cups bread flour

Recipe

  • 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 to 1 1/2 hours or until double.
  • punch down dough and divide to form two round loaves. let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • preheat oven to 375 degrees f (190 degrees c). bake for 30 to 35 minutes.

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