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Roggenbrot (Rye Bread) from the Recipes EU Collection

 


Roggenbrot (Rye Bread) Recipe

...brought to you by Recipes EU





Roggenbrot (Rye Bread)
2 package Yeast, Active Dry
1/2 cup , Warm Water(110-120 d
1 1/2 cup Milk, Lukewarm
2 tbsp Sugar
1 tsp Salt
1/2 cup Molasses
2 tbsp 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 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.
 


This Roggenbrot (Rye Bread) Recipe brought to you from the Recipes.eu.com recipe collection

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Roggenbrot (Rye Bread) - a delicious recipe from Recipes.eu.com