German rye bread

Yield: 12 servings

Measure Ingredient
2 packs Yeast; Active Dry
½ cup ;Warm Water(110-120 degrees)
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 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. From: Marianne Riolo-Minahan Date: 25 Mar 94 Submitted By KATHERINE WALDEN On 09-29-94

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