rye bread
| Measure | Ingredient |
|---|---|
| 2 packs | Yeast, Active Dry |
| ½ cup | Warm Water(110-120øF) |
| 1½ cup | Milk, Lukewarm |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| ½ cup | Molasses |
| 2 tablespoons | Butter |
| 3¼ cup | Rye Flour, Unsifted |
| 2½ 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 1½ 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 ½ hours. Preheat oven to 375øF. Bake for 30 to 35 minutes. Makes 2 round loaves.
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