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.