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Roggenbrot (Rye Bread)

from Germany
 
  • 2 pk yeast; active dry
  • 1/2 cup warm water
  • 1-1/2 cups milk; lukewarm
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1/2 cup molasses
  • 2 Tbsp. butter
  • 3-1/4 cups rye flour; unsifted
  • 2-1/2 cups 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° F. Bake for 30-35 minutes. Makes 2 round loaves.


Germany

Oktoberfest

Also visit our Austria section

German Recipes

from Cooking with Beer

from Black Forest Cuisine

from Kate's Global Kitchen

More German Recipes

 

Back to the main Germany page

Germany on Wikipedia

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This page modified January 2008


 

 
 

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