The best delicious Roggenbrot (rye Bread) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Roggenbrot (rye Bread) recipe today!
Hello my friends, this Roggenbrot (rye Bread) recipe will not disappoint, I promise! Made with simple ingredients, our Roggenbrot (rye Bread) is amazingly delicious, and addictive, everyone will be asking for more Roggenbrot (rye Bread).
What Makes This Roggenbrot (rye Bread) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Roggenbrot (rye Bread).
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2 pk Yeast; Active Dry
1/2 c ;Warm Water(110-120 degrees)
1 1/2 c Milk; Lukewarm
2 tb Sugar
1 ts Salt
1/2 c Molasses
2 tb Butter
3 1/4 c Rye Flour; Unsifted
2 1/2 c 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.
From
Yields
12 Servings
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